The balsamic and sugar really bring out the sweetness in the beetroot. This has to be my favorite recipe and I just can’t get enough when beetroot is in season. Serve as an accompaniment with almost any dish.
Time: Preparation 5 minutes, Cooking 45 minutes
Serves: 3-4. Keeps well in the fridge for about 1 week.
Bunch of fresh beetroot
50-100 ml Balsamic vinegar (nothing too expensive for this recipe)
1 tablespoon brown sugar ( white is ok if that’s all you have on hand, brown will give a slightly nuttier flavor)
Wash the beetroot really well and top and tail, I leave the skin on if the beetroot is very fresh, trimming any bits that require it.
Cut into quarters and place in a bowel with enough balsamic to coat and the sugar, coating each piece really well
Place a dash of oil in the bottom of a baking dish and add the beetroot adding additional balsamic if needed. The pieces need to be coated well, you can add extra if required during the cooking process, you need enough balsamic to flavour, but they do not need to be ‘sitting’ in too much. Beetroot doesn’t absorb the liquid during cooking, it will evaporate from the heat.
Place in the oven at 200 degrees Celsius for about 15 minutes, then cover with foil and turn the oven down to about 160 and cook for a further 25 minutes.
Cooking times depend on the size of your pieces so do keep checking.
If your pan becomes too sticky, and the more aged the balsamic the stickier it will become, you can add a dash of water if needed.
Check if cooked by placing a knife into a piece should be soft.
I like my beetroot a but crunchy, your own taste will determine when they are ready.