Baked Beetroot with Balsamic Vinegar
Use rubber gloves when peeling beetroot to prevent stained hands.
6 small beetroot
1-2 tbsp olive oil
4 cloves garlic, sliced
For the dressing
¼ cup balsamic vinegar
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
freshly ground black pepper, to taste
1 Pre-heat the oven to 200°C
2 Trim the stalks to about cm from the top of the beetroot. Brush with oil. Pierce with a skewer in 2-3 places.
3 Wrap the beetroot and garlic tightly in foil. Bake until tender, about 1 hour. Cool and peel - the skin will slide off in your hands - and cut into halves or wedges.
4 Whisk the ingredients for the dressing. Arrange the beetroot on a serving plate. Serve drizzled with the dressing.
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