PersonalPoints™ per serving
1 hr 10 min
1000 g, trimmed and peeled and cut into 3cm wedges
5 clove(s), unpeeled
1 medium, cut into wedges, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Trim and peel 1kg beetroot and cut into 3cm wedges. Put in a large roasting tin with ½ tablespoon olive oil, 1 tablespoon balsamic vinegar and 5 unpeeled garlic cloves. Toss to combine and season to taste. Roast for 1 hour, or until sticky and tender. Serve with lemon wedges to squeeze over.