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Balsamic-roasted beetroot
- For
four
- Difficulty
Easy
By Denis Cotter
Published 1999
A splash of balsamic vinegar gives an interesting twist to roasted beetroot, which on its own can become almost too sweet to qualify as savoury food.
Ingredients
6-8 - olive oil
1 tsp
Method
BOIL THE BEETROOTS without trimming them or cutting them in any way. This will help to preserve their extraordinary colour. How long a beetroot takes to cook will depend, among other things, on its size and how long it’s been stored since taken out of the ground; it can be from 20 minutes to an hour-and-a-half or more. After 20 minutes, gingerly pierce one with a fork or a sharp knife to test f
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