Donna Hay - Recipes

roasted balsamic beetroot

1 bunch beetroot, scrubbed, trimmed and chopped
½ cup (125ml) beef stock
1 tablespoon balsamic vinegar
2 tablespoons brown sugar

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