Dronley Farm | Dundee | DD3 0QJ
You will need: (serves 2)
- 6 beetroot
- 6 cloves garlic
- 6 tablespoons balsamic vinegar
- 3 tablespoons rapeseed oil
- Sea salt
- Crusty bread for dipping!
Scrub or peel 6 beets and cut into wedges.
Place in baking dish and drizzle over the oil. Season with sea salt. Place in a preheated oven 200c /Gas Mark 6 for 50 minutes.
With 20 minutes to go – gently bash the garlic and add to the beets along with 6 tablespoons of balsamic to glaze.
Serve with crusty white bread