roasted balsamic beetroot

  • 1 bunch beetroot, scrubbed, trimmed and chopped
  • ½ cup (125ml) beef stock 
  • 1 tablespoon balsamic vinegar 
  • 2 tablespoons brown sugar
  1. Preheat oven to 180ºC (355ºF). Place beetroot, stock, vinegar and sugar in a bowl and toss to combine. 
  2. Spoon into 2 x 3 cup-capacity (750ml) ovenproof dishes. 
  3. Cover with aluminium foil, place on a baking tray and bake for 1 hour 15 minutes or until the beetroot are tender.
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