An ideal accompaniment to roast beef, salmon or a simple roast chicken.
2 – 3 beetroot
1 tbsp olive oil
Salt and pepper
2 – 3 tbsp balsamic vinegar
Preheat the oven to 200C / 400F.
Peel the beetroot and cut into 1 inch chunks. Transfer the beetroot chunks to a double layer of tin foil set on a baking sheet. Drizzle over the olive oil and sprinkle generously with salt and pepper. Bundle up the tin foil and seal tightly to create a pouch.
Bake the beetroot for 1h 30 minutes. Insert a fork and check the beets are tender. If not, seal the pouch back up again and cook for another 10 minutes. Unfurl the package and drizzle over the balsamic vinegar. Leaving the pouch open, return the beetroot to the oven and cook for another 10 minutes. Serve hot or at room temperature.