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