Ingredients:
750 g beetroots ( about 6)
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh dill or 2 tablespoons oregano
1 sprig mint, chopped
coarse sea salt
Directions:
Peel the beets and trim the stems to about 3 cm. Cut into 4 to 6 wedges, depending on size. Put the wedges in a baking dish that will hold them all in one layer. Add the vinegar, oil and herbs along with a good pinch salt. Toss well.
Cover the dish with foil and roast in a preheated oven at 200*C for 30 minutes. Remove the foil and roast until just tender when pierced with a fork, about 20 minutes more. There should still be some liquid in the dish; if this evaporates too quickly, add a spoonful or so of water during cooking.
Servings: 2-4
Time preparation: 10 min.
Time total: 60 min.