6 small beetroot
½ cup balsamic vinegar
NOMU Extra Virgin Olive Oil
NOMU Sea Salt
1 tsp sugar
NOMU One for All Grinder
4 cloves garlic
Fresh thyme sprigs (optional)
Preheat your oven to 180°C.
Wash and lightly scrub the beetroot, slice in half and place in a roasting dish. Drizzle with the balsamic vinegar and Olive Oil and season with salt, sugar and One for All Grinder. Throw in a few whole bashed garlic cloves (skin on) and a few sprigs of thyme from the garden if you have.
Cover with foil and roast for half an hour then remove the foil and roast until lightly caramelized and cooked through.
Tips: This makes a delicious side for wintery roasts. Slice any leftover cold beetroot and dress with Olive Oil and lemon juice to taste. Dollop some Greek yoghurt on a platter, arrange the beetroot on top and sprinkle over fresh dill and toasted cumin seeds to finish.
6 small beetroot
½ cup balsamic vinegar
NOMU Extra Virgin Olive Oil
NOMU Sea Salt
1 tsp sugar
NOMU One for All Grinder
4 cloves garlic
Fresh thyme sprigs (optional)
Preheat your oven to 180°C.
Wash and lightly scrub the beetroot, slice in half and place in a roasting dish. Drizzle with the balsamic vinegar and Olive Oil and season with salt, sugar and One for All Grinder. Throw in a few whole bashed garlic cloves (skin on) and a few sprigs of thyme from the garden if you have.
Cover with foil and roast for half an hour then remove the foil and roast until lightly caramelized and cooked through.
Tips: This makes a delicious side for wintery roasts. Slice any leftover cold beetroot and dress with Olive Oil and lemon juice to taste. Dollop some Greek yoghurt on a platter, arrange the beetroot on top and sprinkle over fresh dill and toasted cumin seeds to finish.
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