Balsamic Onion and Beetroot Bake

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Balsamic onion and beetroot bake. A deliciously and naturally sweet side dish that is perfect for serving with grilled meats.

Some food just looks beautiful, the colours sing and the dish is like a picture on the plate. This balsamic onion and beetroot bake is almost that dish. When you prepare it and get it all in the roasting tin it is a glorious sight, the deep purple vegetables are flecked with greeny blue thyme. Then you add a gloss of oil and a dark brown drizzle of balsamic vinegar and it looks like a piece of modern art. I think these pictures are some of my favourite food prep photos ever. When I took them I wanted to get them framed and put it on my kitchen wall (in fact I may still do that!!!).

Then I cooked the dish! I was so disappointed, so disappointed that I almost didn’t share the recipe with you. My glorious piece of food art had turned into what looked like lumps of charcoal. At first I thought I had burnt it, but the beetroot was soft and the onions were sweet and caramelised. It wasn’t burnt it just wasn’t pretty.

So I am sharing more photos of before it went into the oven 🙂 this dish is beautiful before it is cooked and delicious when it is cooked.

The sweet beetroot and onion are roasted with balsamic vinegar, oil and fresh thyme. I like to add a drizzle of maple syrup, but that really isn’t necessary. This is a delicious dish without it, but I just love maple syrup glazed veg!

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5 from 1 vote

Balsamic Onion and Beetroot Bake

Balsamic onion and beetroot bake. A deliciously and naturally sweet side dish that is perfect for serving with grilled meats.

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Servings: 4

Calories: 150kcal

Author: Claire | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

Ingredients

US Customary - Metric

• 6 small and cleaned beetroot
• 2 red onions
• 2 tbsp balsamic vinegar
• 1 tsp maple syrup (optional)
• 2 tbsp olive oil
• 1 tbsp fresh thyme
• Ground black pepper
• Salt

Instructions

• Preheat oven to 180°C/160ºC fan forced/Gas mark 4.
• Peel the beetroot and cut into quarters.
• Peel the onion but make sure you leave the root intact.
• Cut the onions in half and then cut each half into 3 segments
• Place the beetroot and red onion into a baking dish.
• Pour over the balsamic vinegar and olive oil (and maple syrup, if using).
• Sprinkle over the fresh thyme and season well with salt and black pepper
• Roast for 45 minutes.

Nutrition

Calories: 150kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 499mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2.5% | Vitamin C: 15.6% | Calcium: 3.9% | Iron: 8.1%

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