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Whole Roasted Garlic And Balsamic Beetroot

Yields1 Serving

 6 small beetroot
 ½ cup balsamic vinegar
 1 tsp sugar
 NOMU Extra Virgin Olive Oil
 4 garlic cloves
 NOMU Sea Salt to taste
 NOMU One for All Grinder
 Thyme sprigs
 ½ cup balsamic vinegar

Preheat your oven to 180°C.

Wash and lightly scrub your beetroot, slice in half and place in a roasting dish. Drizzle the beetroot with balsamic vinegar and NOMU Extra Olive Oil and season with NOMU Sea Salt and One for All Grinder. Add a few cloves of whole bashed garlic, skin on and a few sprigs of thyme if you have (not essential). Cover with foil and roast for half an hour then remove the foil and roast until lightly caramelised.

In another roasting tray, place whole heads of garlic, drizzle with olive oil and roast until browned on the outside with soft gooey garlic on the inside. Allow to cool slightly then separate the cloves.