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 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.48/serving

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

Instructions

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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