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Orange and Balsamic Beetroot (Beet)

2 tablespoons balsamic vinegar
13 cup orange juice
2 tablespoons brown sugar
1 tablespoon olive oil
6 medium beetroots


Preheat oven to 220C Combine vinegar, orange juice, sugar, oil, and salt and pepper in a jug. Whisk to combine, then pour into a baking dish. Trim beetroot stalks, leaving 3cm attached. Gently scrub beetroot (don't peel). Pat-dry with paper towels. Add beetroot to baking dish, tossing to coat with orange juice mixture. Cover with foil and roast for 1 hour or until just tender. Cut beetroot in half and serve drizzled with pan juices.

Source: www.food.com