Baked Beetroot and Red Onion

“Another find on the A.B.C. I was looking for something different to do with my home grown beetroot. This is something not only different but very tasty, and makes a great side dish.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice onion into 1 x 1 cm chunks.
  2. Cut the leafy tops off the beetroot, leaving about 2-3 inches (to stop the colour from running.) Place beetroot in a saucepan and cover them with cold water. Bring the water to the boil and then boil until cooked. This should take about 20 minutes, a knife should slide easily into them when beetroot are cooked. This is a good time to make the dressing!
  3. Drain the hot water out when beetroot is ready and refill the saucepan with cold water. This make peeling beetroot a lot easier. Peel the beetroot, remove the ends, and cut into quarters.
  4. Place the cut beetroot into a baking dish, crumble the onion over the top, and pour the dressing over the beetroot and onion, making sure that everything is well coated.
  5. Bake in a moderate oven for about 15 minutes or until the onion cooked.
  6. To make dressing~.
  7. Get a glass or shaker and put in the balsamic, olive oil and brown sugar and shake or stir until well combined.
  8. Do a taste test - if it tastes fine set aside. (Dressing should be a good mix of sweet and tart - if too tart add a little more olive oil, and if too oily add more balsamic.).

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