Roast Beets and Onions
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Ingredients:
6 beets, unpeeled
4 whole cloves of garlic, unpeeled
3 red onions, unpeeled
4 tablespoons olive oil
For the glaze;
Chicken stock
2 tablespoons balsamic vinegar
Sprigs of thyme
Salt and freshly ground black pepper
Instructions:
Preheat the oven to 180C.
Roast the vegetables.
Put the oil in a roasting tray and add the beetroot, red onions, garlic, sprigs of thyme and stir it together making sure the vegetables are coated in the oil. Place in the oven and roast for 1 ½ hours until the beetroot is tender. Remove from the oven and peel and slice all the vegetables and place them to one side.
Make the glaze.
Place the roasting tray over a medium heat and add the chicken stock, the balsamic vinegar and 1 teaspoon of chopped thyme. Bring the mixture to the boil stirring constantly until the liquid has been reduced to a syrupy consistency. Season to taste with salt and pepper.
Finish the dish.
Arrange the beetroot, red onions and garlic on a warm serving dish and spoon over the glaze. Serve immediately.
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