Orange and Balsamic Beetroot

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Orange and Balsamic Beetroot

 

 

2 tablespoons (8 tsp) balsamic vinegar

1/3 cup orange juice

2 tablespoons (8 tsp) brown sugar

1 tablespoon (4 tsp) olive oil

6 medium beetroot

 

 

1. Preheat oven to 220 C (430 F). Combine vinegar, orange juice,

sugar, oil, and salt and pepper in a jug. Whisk to combine. Pour into

a baking dish.

 

2. Trim beetroot stalks, leaving 3 cm (1 1/4 " ) attached. Gently scrub

beetroot (don't peel). Pat-dry with paper towels.

 

3. Add beetroot to baking dish, tossing to coat with orange juice

mixture. Cover with foil. Roast for 1 hour or until just tender. Cut

beetroot in half. Serve drizzled with pan juices.

 

 

Serves 4 to 6 as a side dish.