Balsamic Roast Beets

These delicious jewels of sweetness bring a pop of colour to any salad. They can also be served warm as a side dish and work great with Teriyaki cauliflower steaks, or roast turkey.

Ingredients
Beetroot- around 4 large or 5-6 medium or small
2 tbsp Balsamic glaze or good quality balsamic vinegar
2 tbsp EVOO
Salt and pepper to taste

Method
Slice the beets into circles about 1cm (13 inch) thick.
In a bowl mix the balsamic, oil, salt and pepper and toss the beet slices. Place the slices on a lined baking tray and roast in the oven at 375°F or 190°C for 20-25 minutes until soft and sizzling.

I love to serve these with a salad of leafy greens, spring onions, sliced Quorn Chik'n fillets, baby tomatoes, and a nutty tahini dressing.

This recipe is vegan, gluten free, and paleo.