Roasted Butternut and Beetroot with Balsamic Glaze
I am a huge fan of roasting vegetables. Winter and summer sees me chopping up veg and popping trays full in the oven. Roasting adds such intensity to vegetables and is so simple too. For this recipe I kept colours bold. Butternut and beetroot are both sweet as is the red onion so a bit of a sharp note is needed so that the taste is not more like dessert than a side dish. A slug of balsamic vinegar usually does the trick for me.
This week I was sent a box of goodies from a company called Odysea that imports products from Greece. One of the many lovely items was a bottle of balsamic glaze. I have noticed this product in the shops for some time but never thought about buying it, preferring to use a really good quality balsamic vinegar for my salads and cooking. When I looked at the list of ingredients on the side of the bottle I discovered that the glaze mixes balsamic vinegar with concentrated grape juice. On tasting the glaze the intense flavour of grape was a pleasant surprise and sets the glaze apart from the usual vinegar. It is good enough to drink from a spoon.
For 4 people:
1 butternut – peeled, deseeded and sliced into lengths.
4 – 5 beetroot – peeled and halved, then sliced into lengths
1 large red onion – peeled, halved and cut into wedges
2 tablespoons olive oil
A good grinding of black pepper
Balsamic glaze – if you can’t get hold of this then you can substitute with a very good quality balsamic vinegar.
Heat the oven to 200 C.
Prepare the vegetables and place in a large roasting dish. Arrange the veg in one layer as far as possible. Pour over the olive oil and mix well. Give a good grinding of black pepper.
Place the tray in the hot oven and roast for about an hour and a half. You want the vegetables to be soft and beginning to caramelise.
Remove the vegetables, place them on a serving platter and drizzle over as much balsamic glaze as suits your taste. I like to ‘draw’ lines up and down the vegetables with the glaze.