Recipe of the Week: Spiced and Roasted Beets | Canalside Community Food

This week’s recipe comes from share member, Judit Juhasz, with lovely warming spices as a delicious addition to a winter staple – ideal for anyone who has an abundance of winter roots! Thanks for sharing it Judit!

Roasted beetroot and apple in balsamic vinegar

This recipe is inspired by Jamie Oliver, but I’ve changed it around a bit to my liking. It is also very versatile because instead of apples you could use other root veg like celeriac or parsnips and carrots. You can also change the amount of the beetroot and apples if you want to make less or more.

Ingredients

400 g beetroot
400 g apples (on the sour side, it complements the sweetness of the beetroot)
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
pinch of salt
25 g butter
300 ml balsamic vinegar

Preparation

Preheat the oven to 180ºC/gas 4. I make this in my cast iron pan as it makes it easier to transfer to the oven straight away, but you can sauté the veg in a pan and than transfer it into an oven dish to roast it in the oven.

Peel the beetroot and cut it into wedge sized chunks, roughly the same size as your apple wedges. I use the whole apple, as I like it rustic and the peel also protects it from the heat, but you can peel and core the apples if you’d like. Cut the apples into wedges.

Melt the butter in the pan and sauté the beetroot and the apples for 5 minutes. Add the spices and the salt, mixed it well and sauté for another 5 minutes until apples start to become soft.

Pour over the balsamic vinegar, toss the veg in it and transfer it to the oven or to an oven dish to roast. Roast it in the oven until the vinegar becomes a thick sauce, the apples are mushy and the beetroot is soft. You can test the beetroot with a fork or knife for softness.

It’s a perfect side dish to accompany your roast next to some spuds and with the spices it is also quite Christmassy. Enjoy!