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Balsamic beetroot & shallots

A simple side that uses a handful of ingredients to great effect. Balsamic vinegar brings out the sweet, earthy flavours

  • Prep: 10 mins
    Cook: 1 hrs 5 mins
  • Serves 3
  • Easy
  • Serves 3
  • Easy
  • Calories 123
  • Carbohydrates 17
  • Saturated Fat 1
  • Sugar 16
  • Protein 4
  • Fat 4
  • Fibre 6
  • Salt 0

Nutrition per serving

  • Calories 123
  • Carbohydrates 17
  • Saturated Fat 1
  • Sugar 16
  • Protein 4
  • Fat 4
  • Fibre 6
  • Salt 0

Ingredients

  • 500g small, raw beetroot, scrubbed and quartered
  • 1 tbsp olive oil
  • 300g shallots, large ones halved
  • 1 tbsp thyme leaf, plus extra to serve
  • 2 tbsp balsamic vinegar

Method

  1. Heat oven to 190C/170C fan/gas 5. Put the beetroot in a roasting tin and toss through the oil and some seasoning. Roast for 15 mins.

  2. Toss the shallots and thyme with the beetroot, and roast for 40-45 mins until the veg are tender and starting to caramelise around the edges. Drizzle with balsamic vinegar and return to the oven for 3-5 mins until sticky and syrupy. Scatter with thyme leaves to serve.

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