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

Nutrition per serving

  • kcal 123
  • fat 4g
  • saturates 1g
  • carbs 17g
  • sugars 16g
  • fibre 6g
  • protein 4g
  • salt 0g


  • 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


  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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