When roasted, beetroot has a deliciously earthy flavour. In this recipe, fresh beetroot is tossed with garlic, red onion, olive oil and a dash of red wine vinegar for tartness. Serve alongside rich meats.
- 500g fresh beetroot
- 2 garlic cloves
- 2 tbsp. extra-virgin olive oil
- 1 small red onion
- Salt and black pepper
- 1 tbsp. red wine vinegar
Preheat the oven to 180C. Wash the beetroot and chop in half if particularly large. If small, leave whole. Trim the greens down.
Finely mince the garlic. Toss the beets with garlic, oil and salt and pepper, then spread in one layer on a baking tray. Cover with foil and then bake for 45-60 minutes or until the beetroot easily slides off a knife.
To serve, toss the beetroot with vinegar and an extra pinch of salt and pepper.