Balsamic beetroot & shallots
Serves 3
Easy
Prep:
Cook:
A simple side that uses a handful of ingredients to great effect. Balsamic vinegar brings out the sweet, earthy flavours
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- 500g small, raw beetrootscrubbed and quartered
- 1 tbsp olive oil
- 300g shallotlarge ones halved
- 1 tbsp thyme leafplus extra to serve
- 2 tbsp balsamic vinegar
Nutrition: per serving
- kcal123
- fat4glow
- saturates1g
- carbs17g
- sugars16g
- fibre6g
- protein4g
- salt0g
Method
step 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.
step 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.
