Roast Beets

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[5 ingredients]
roast beets
from Stonesoup
takes about an hour

Beets are one of my all time favourite veg. I just love their earthy flavour and inky colour.

Cooked beets will keep in the fridge for a few weeks, so I often roast two bunches if I’m going to the trouble.

1-2 bunches beets
balsamic vinegar

1. Preheat oven to 200C.

2. Remove stalks from beets and scrub them well. Chop into bight sized wedges – either quarters, sixths or eighths. The smaller you chop, the faster they will cook.

3. Splash with a few tablespoons of balsamic vinegar and the same of olive oil.

4. Cover tightly with foil and roast for 45mins to 1 hour or until beets are tender. Season.