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