The most incredible Caramelised Balsamic Roasted Beetroots!

Growing up, beetroot was something only eaten out of a tinned can, usually sliced, sweet and added to hamburgers. Because in Australia, a burger ain’t a burger if it’s got no beetroot.

My caramelised balsamic roasted beetroot is a far cry from the floppy soggy tinned variety. It’s earthy, moorish and an incredible side dish to a good steak, in salads paired with goats cheese and rocket or hey, why not add it to your next burger? Once you’ve tried beets done this way, you’ll never go back.

Caramelised Balsamic roasted Beetroot with Garlic and Thyme

• 2 large beetroots
• 4 sprigs fresh thyme
• 3 cloves garlic, crushed
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar

Method: Preheat oven to 200 degrees Celsius. Peel the skin off the beetroot using a potato peeler, chopping off the beetroot storks. I recommend you wear kitchen gloves as your fingers will turn red! Cut up the Beet into 1cm cubes. Prepare a foil pocket by placing cubed beetroot onto a piece of foil, approximately 40 cm wide that has been lined with a smaller piece of baking/parchment paper. I find if you don’t use the baking paper, the foil tends to stick to the beetroot after roasting.

Add the thyme, garlic, balsamic vinegar, olive oil and season well with sea salt and cracked pepper. Seal your foil pocket by closing up the baking/parchment paper, then closing over the foil so that it’s a pocket. If you think the foil isn’t large enough or that the juices may spill, add another layer of foil so that it’s all air tight. Place your parcel on a roasting tray and into the oven. Roast for 1 hour 10 minutes.

Remove the foil pockets from the oven and be careful when opening up the pocket as there will be lots of steam released. What’s also released is the most delicious aroma that will stay with you forever and capture you every time you pass by another raw beetroot. Transfer the roasted beetroot from foil to a bowl and add the extra virgin olive oil, white wine vinegar and stir. Serve warm or cold. I find if I leave it in the fridge covered for an hour or so, the flavours will intensify.

With the addition of vinegar, this will easily keep in the fridge for over a week. That said, It’s never lasted over a day in my household. Enjoy!

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