Es’s Roast Beets, Onion and Garlic


12 medium beets
6 medium red onions
8 whole garlic cloves
8 tbsp olive oil

For the glaze
100ml vegetable stock
4 tbsp balsamic vinegar
3 sprigs of thyme, leaves picked
salt and freshly ground black pepper

Preheat the oven to 375F
Place the unpeeled beetroot, unpeeled red onions, unpeeled garlic cloves, thyme leaves and olive oil in a roasting pan. Coat vegetables well with olive oil.
Bake for 1½-2hours or until the beets are tender.
Peel and slice the cooked vegetables and put to aside.

Place the pan on medium heat on the stove and deglaze by adding the stock, balsamic vinegar and the thyme.
Bring to the boil, and stir continuously until the liquid has reduced to a syrupy consistency.
Pour over the roasted veggies and serve.

Source: BBC Food Recipes
Prepared, tried and tested by: Es Slabs

This entry was posted in Vegan and Vegetarian, Vegetables by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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