Balsamic Braised Beetroot with Rosemary

Earthy beetroot, slowly braised in balsamic vinegar and rosemary, creating a rich and flavourful side dish. Perfect with roast meats or as part of a vegetarian meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

155

Level

Easy

Yields

4 servings

Cost

£0.48

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1lbBeetroot(About 4 medium beetroots, scrubbed and trimmed (tops and tails removed). If very large, quarter them. If smaller, half them.)

£0.80

2tablespoonsOlive Oil(Extra Virgin Olive Oil preferred)

£0.15

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.10

0.3cupBalsamic Vinegar(Good quality balsamic vinegar)

£0.25

0.5cupVegetable Broth(Low sodium vegetable broth)

£0.10

1sprigRosemary(Fresh rosemary, or 1 teaspoon dried)

£0.20

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

Total Cost

£1.93

£0.48 per serving

The Method

1
Preheat oven to 350°F (175°C).
2
Heat olive oil in an oven-safe pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3
Add minced garlic and cook for another minute until fragrant.
4
Add beetroot to the pot and stir to coat with the oil and aromatics.
5
Pour in balsamic vinegar and vegetable broth. Add the rosemary sprig (or dried rosemary), salt, and pepper.
6
Bring the mixture to a simmer. Cover the pot with a lid and transfer to the preheated oven.
7
Braise for 30-45 minutes, or until the beetroot is tender when pierced with a fork. Cooking time will depend on the size of the beetroots.
8
Remove from the oven and let rest for 5 minutes before serving.
9
Remove the rosemary sprig before serving.

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My Notes

Nutrition Information

Nutrition per serving (142g)

155 kcal / 649 kJ

Carbs

12.5g

5% of RDA

Fat

11.5g

16% of RDA

Protein

4% of RDA

Detailed Breakdown

Fibre

3.5 g

12% of RDA

Sugar

8 g

9% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

1.6 g

8% of RDA

Chef's Tips

Roasting the beetroot beforehand (about 20 minutes at 400F) can enhance the flavour.

Serve with a dollop of goat cheese or a sprinkle of toasted walnuts for added texture and flavour.

For a sweeter flavour, add a teaspoon of honey or maple syrup during the braising process.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Stove

Oven-safe pot with lid

Wine Pairings

No wine pairing suggestions available for this recipe.

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