Balsamic roasted beetroot
PersonalPoints™ per serving
1 hr 10 min
Oven-roasted beetroot drizzled with balsamic vinegar and fresh thyme
4 small, peeled, quartered
2 clove(s), thinly sliced
- Preheat oven to 200°C or 180°C fan-forced. Cut an 80cm piece of foil and fold in half widthways.
- Place beetroot on prepared foil and sprinkle with garlic and thyme leaves. Drizzle with balsamic vinegar and season with salt and freshly ground black pepper. Fold foil to enclose beetroot.
- Place foil parcel on a baking tray and bake for 1 hour or until beetroot is tender. Sprinkle with fresh thyme sprigs. Serve.