This is an extremely simple but delicious recipe. The balsamic vinegar leaves the beetroot slightly sweet, tangy and crunchy on the edges.
- 2 beetroots, cubed
- 2 cloves of garlic, crushed
- 3 tablespoons balsamic vinegar
-3 tablespoons olive oil
- 1 teaspoon freshly ground black pepper
- 1 generous pinch of salt
- 4 sprigs of parsley, roughly chopped
Preheat the oven to 250 C.
Combine the beetroot, garlic, balsamic vinegar, olive oil, pepper and salt in a medium sized baking dish. Make sure the dish is big enough so that the beetroot is in one single layer, this will result in crunchy beetroot. If you prefer soft roast vegetables, use a small baking dish so the beetroot forms layers.
Roast the beetroot in the oven for about 30-45 minutes, checking occasionally.
Sprinkle with the chopped parsley before serving.