Roast Balsamic Beetroot and Onion

Roast Balsamic Beetroot and Onion
Nutrition Information
  • Serves: 6
  • Calories: 127
  • Fat: 5g
  • Sodium: 69g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0g
Prep time: 
  • 6 small beetroot, scrubbed and cut into quarters
  • 4 small red onions, base intact, cut into quarters
  • 2 Tbs balsamic vinegar
  • Zest and juice ½ orange
  • 2 Tbs brown sugar
  • 2 Tbs olive oil
  • 1 Tbs thyme
  • Ground black pepper
  • Sea salt flakes
  • Parsley
  1. Preheat oven to 180°C.
  2. Cut beetroot and red onions into quarters.
  3. Combine vinegar, juice, zest, oil, thyme and pepper. Toss through with beetroot and onion in a baking dish.
  4. Bake for about one hour.
  5. Remove from oven and sprinkle with parsley and drizzle with olive oil. Season with salt and pepper.
Print Friendly
This entry was posted in Australian, Sides, Vegetable. Bookmark the permalink.

Leave a Reply