Roasted Beetroot with Honey & Balsamic Vinegar

This is an easy recipe which produces a great sweet flavour. This dish could be served cold in a salad as well as a hot vegetable to accompany a roast dinner. I was a bit sceptical about using honey with beetroot (too sweet?) but I was surprised by the end result.

You could use pre-cooked (vacuum packed) beetroots instead of fresh.

Ingredients:

• 3 Beetroots (Each about the size of a tennis ball)
• 3 tbsp Clear Honey
• 3 tbsp Balsamic Vinegar
• salt
• Flat leaf parsley (garnish)

Method:

1. Pre-heat the oven to 220c.
2. Peel then cook the beetroots in water, just as you would potatoes.
3. When cooked, strain off the water and allow to cool slightly.
4. Cut the beetroot into chunky slices or boats and place in a high sided baking tray.
5. Mix in the honey and the vinegar,  I used gloves and mixed it in by hand.
6. Sprinkle with a little salt then bake in the oven for 10-15 minutes or until slightly crispy.
7. Sprinkle with parsley (optional) and serve.