Beets, leeks & onions

Name: Beets, leeks & onions
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 kg raw beetroot, peeled and halved; 2 onions, peeled and quartered; 10 baby leeks, trimmed; 4 larges garlic cloves, peeled; 4 Tbsps olive oil; 1 sprig fresh rosemary; 4 bay leaves; 100 milliliters about balsamic vinegar

Beets, leeks & onions takes roughly 1 hour from beginning to end. One portion of this dish contains about 6g of protein, 15g of fat, and a total of 304 calories. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as an affordable side dish. If you have olive oil, rosemary, balsamic vinegar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Roasted Beets, Leeks and Eggplant, Roasted Beets and Leeks Pasta Salad, and Turmeric Braised Chicken with Golden Beets and Leeks are very similar to this recipe.

Instructions

Heat oven to 220C/fan 200C/gas

Equipment you will use

Oven

Heat a heavy-based oven roasting pan on top of the stove and toss in the vegetables and garlic.

Ingredients you will need

Vegetable

Garlic

Equipment you will use

Roasting Pan

Oven

Sprinkle with the oil. Stir until they start to brown.

Ingredients you will need

Cooking Oil

Add the herbs, sprinkle over the vinegar and season well.

Ingredients you will need

Vinegar

Herbs

Put the pan in the oven and roast for about 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue cooking for another 30 mins or so, stirring 2 to 3 times until the beetroots are tender. If the vegetables start to burn, add a little more oil and vinegar to the pan.

Ingredients you will need

Vegetable

Beet