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