Balsamic Roasted Beets
July 22, 2014 | Serves 4
- 2 Large Beets
- 2 Tablespoons of Balsamic Vinegar
- Glug of Olive Oil
- Handful of Fresh Thyme
- 3-4 Cloves of Garlic
- Salt & Pepper
These are so gorgeous, to look at and to eat! Beetroots are full of magnesium, potassium and iron as well as Vitamins A and C so these add a great boost of nutrients to any meal. The balsamic adds a hint of sharpness to the sweetness of the beets and gives them a lovely glaze. They’re crispy and sweet and if there’s any leftovers they make a great addition to any salad.
Start by peeling your beets and chopping off the ends. Then chop them into chunks/wedges and add them to a baking sheet with the garlic cloves (no need to peel them just bruise them a bit with your palm).
Drizzle with the balsamic and olive oil and sprinkle with thyme and a good pinch of coarse salt and pepper. Then toss them around to make sure they’re evenly seasoned.
Roast at 200’C for about 35 minutes, tossing them half way through.
Take out and serve!