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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This vegetable side dish is as good at room temperature as it is hot. When serving hot they go well with roasted meat. Cooled, serve them as part of a salad selection or a light meal, with a chunk of feta cheese, either crumbled over or served whole to slice as needed. Ingredients:
750 g beetroots (about 6) |
3 tablespoons balsamic vinegar |
2 tablespoons extra virgin olive oil |
2 tablespoons chopped fresh flat leaf parsley |
2 tablespoons chopped fresh dill or 2 tablespoons oregano |
1 sprig mint, chopped |
coarse sea salt |
Directions:
1. Peel the beets and trim the stems to about 3 cm. Cut into 4 to 6 wedges, depending on size. Put the wedges in a baking dish that will hold them all in one layer. Add the vinegar, oil and herbs along with a good pinch salt. Toss well.
2. Cover the dish with foil and roast in a preheated oven at 200*C for 30 minutes. Remove the foil and roast until just tender when pierced with a fork, about 20 minutes more. There should still be some liquid in the dish; if this evaporates too quickly, add a spoonful or so of water during cooking.
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