The photos aren't really the most attractive, but at least the colour's vibrant.
I served the beetroot with roast pork, roast potato and gravy.
Monday, November 23, 2009
Roasted Balsamic Beetroots
Last night I continued with my ingredient of the month theme and I cooked roasted balsamic beetroots. I peeled and cubed the beetroot and some red onion. Then coated them in oil and salt and sprinkled fresh thyme over the top. I roasted them in the oven for about an hour - until they were soft and then splashed some balsamic vinegar over the top.
The photos aren't really the most attractive, but at least the colour's vibrant.
The photos aren't really the most attractive, but at least the colour's vibrant.
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They look very good. I wish my family would eat them.
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