Lirah Australian Made Gourmet Vinegars

Roasting is a wonderful way to cook beetroot and this recipe makes a fabulous side dish to a delicious roast dinner. Alternatively let the beetroot cool and serve later in a salad with feta cheese and mint.

Ingredients:

• 1kg beetroot, peeled & cut into chunks (wear gloves to protect your hands from staining)
• 1 tablespoon olive oil
• ½ cup Lirah Caramelised Classic Balsamic
• Salt & freshly ground black pepper
• 2 teaspoons orange zest, finely grated

Method

1. Preheat oven to 200 degrees.
2. Toss beetroot with olive oil and sprinkle generously with salt & pepper.
3. Spread, in a single layer, in a greased baking dish.
4. Bake for 15-20 minutes, remove from the oven and toss, then bake a further 10 minutes until beetroot feels soft to touch.
5. Remove from the oven again and toss with the Lirah Caramelised Classic Balsamic until beetroot is evenly coated.
6. Return beetroot to the oven and bake another 10 minutes or so, stirring halfway through, until beetroot is caramelised.
7. Remove from the oven and sprinkle with orange zest. Equally delicious served hot or cold!

Note: Cooking time will vary depending on the size that you cut your beetroot.