Baked Beetroot And Red Onion

1. 1

   Dice onion into 1 x 1 cm chunks.

2. 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. 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. 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. 5

   Bake in a moderate oven for about 15 minutes or until the onion cooked.

6. 6

   To make dressing~.

7. 7

   Get a glass or shaker and put in the balsamic, olive oil and brown sugar and shake or stir until well combined.

8. 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.).

* Per serving · 4 servings · Values may vary.

No additional tips available.