Your chicken is roasting in the oven, the potatoes are crisping up nicely and you are looking for something peppy in your veggie offering. Here is where roasted beetroot with a balsamic and thyme glaze comes in. Beetroot is in season and works perfectly with balsamic vinegar. The glaze offers a cheeky alternative to gravy, although I'm pretty sneaky and slather my roast dinner with both. And who doesn't love soft roasted onion and garlic. Just pop them out of the skin for soft, sweet deliciousness.
Roasted Beetroot with Balsamic and Thyme Glaze
You will need:
- 2 Fresh Beetroot
- 1 Onion
- 6 Garlic Cloves unpeeled
- 1tbsp Olive Oil
- Fresh Thyme
- 2tbsp Balsamic Vinegar
- 60ml Stock
- Give the beetroot and onion a quick rinse under the tap. You want to leave the skins on for the roasting. Just pat them dry and place in a small baking tray with the garlic cloves and a sprig of thyme. Drizzle with olive oil and salt. Arrange the ingredients so the garlic cloves and thyme sit in the middle and under the onion and beetroot. Roast in the preheated oven at 180C for 1 hour.
- Once the beetroot is soft remove the onion, beetroot and garlic and set aside on a warm plate.
- Deglaze the baking tray by placing over a medium heat and add the balsamic vinegar and stock. Stir gently to get the gooey bits loose from the tray. Add more chopped fresh thyme. Allow to bubble for 5 minutes or so until the mixture reduces to a syrupy texture.
- Peel and slice the onion and beetroot and arrange on a serving plate. Drizzle with the glaze and a fresh sprig of thyme.