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Roasted Beetroot

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Recipe and photograph from BBC Good Food


  • 6 beetroots, unpeeled
  • 3 medium unpeeled red onions
  • 4 unpeeled whole garlic cloves
  • 4 tbsp olive oil

For the glaze

  • 50ml/2fl oz vegetable stock
  • 2 tbsp balsamic vinegar
  • 1 sprig of thyme, leaves picked and chopped (or ½ teaspoon dried)
  • salt and freshly ground black pepper


1.     Preheat the oven to 180C/360F/Gas 4.

2.     Place the beetroot, red onions, garlic, thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil.

3.     Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side.

4.     To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar.

5.     Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season.

6.     Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately.

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