Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Orange and Balsamic Beetroot



Ingredients (serves 4)

  • 2 tablespoons balsamic vinegar
  • 1/3 cup orange juice
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil
  • 6 medium beetroot

Method

1. Preheat oven to 220°C. Combine vinegar, orange juice, sugar, oil, and salt and pepper in a jug. Whisk to combine. Pour into a baking dish.

2. Trim beetroot stalks, leaving 3cm attached. Gently scrub beetroot (don't peel). Pat-dry with paper towels.

3. Add beetroot to baking dish, tossing to coat with orange juice mixture. Cover with foil. Roast for 1 hour or until just tender. Cut beetroot in half. Serve drizzled with pan juices.


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