Roasted Beetroot with Balsamic Vinegar & Honey
This roasted beetroot dish is the perfect side dish for everything from a hot summer BBQ to a winter roast dinner. I'm not normally a huge fan of beetroot but put your preconceptions aside and try this gloriously taste sweet recipe which lifts the humble beetroot a million miles away from the pickled version.
It is the easiest recipe ever and all you need is fresh beetroot (not pickled!), honey, balsamic vinegar and olive oil.
For a side-dish serving for 4-6 simply peel and dice 5-6 beetroot into 4-5 cm chunks or wedges.Toss in 1 tbsp balsamic vinegar, 1 tbsp clear (runny) honey and 1 tbsp olive oil. Roast at around 160 degrees (fan) 190 degrees C, 350F Gas mark 4. for around 35 mins.
You can serve hot or leave the beetroot to go cold. I'm told it's gorgeous cold the day after cooking when the flavours really pop. We ate it hot with roast chicken and new potatoes dressed with lemon juice and dill.