Beets, leeks & onions
- Preparation and cooking time
- Total time
- Ready in 1 hr
- More effort
- Serves 4 - 6
Skip to ingredients
- 1kg small raw beetrootpeeled and halved
- 2 onionspeeled and quartered
- 10-12 baby leekstrimmed
- 4large garlic clovespeeled
- 4 tbsp olive oil
- 1-2 sprigs fresh rosemary
- 4 bay leaves
- about 100ml balsamic vinegar
Nutrition: per serving
- kcal252
- fat12g
- saturates2g
- carbs31g
- sugars0g
- fibre8g
- protein7g
- salt0.43glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Heat a heavy-based oven roasting pan on top of the stove and toss in the vegetables and garlic. Sprinkle with the oil. Stir until they start to brown. Add the herbs, sprinkle over the vinegar and season well.
step 2
Put the pan in the oven and roast for about 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue cooking for another 30 mins or so, stirring 2 to 3 times until the beetroots are tender. If the vegetables start to burn, add a little more oil and vinegar to the pan. Serve as a vegetable dish scattered with toasted pine nuts or as a main course with baby goat’s cheese, cooked white beans and rocket.
