Beetroot Salad

I love beetroot and I reminded myself of this as a nice wee 'salad' in time for Christmas. Nice for barbecues too.

Ingredients:

Beetroot - enough to cover as many people as you need it for. People won't eat a huge amount of this so roughly one beetroot per person if they are small or two - three people per beetroot if they are big.

Balsamic vinegar

Brown sugar

Oil

Method:

This is very like the black potatoes on the blog.

1. Peel, wash and chop up your beetroot into the sized pieces you need. Larger pieces will take longer to cook. Wearing rubber gloves can be an idea to avoid getting purple hands.

2. Line your baking pan with cooking paper and spread the beetroot over it.

3. Sprinkle over a small tablespoon of brown sugar.

4. Drizzle over a little oil

5. Pour a few glugs (depending how strong you want it) of balsamic vinegar over everything then stir everything to mix in the pan.

6. Cook in the oven 180 / 200 degrees until the beetroot is soft. If the balsamic vinegar cannot be tasted or is not strong enough during cooking just add more and mix it in.

7. Serve the beetroot either hot or cool - still yummy. 

You could add some citrus peel to this or some very fine carrot shavings to add some colour before serving or alternatively crumble over some feta cheese. 

This is great at barbecues, in burgers or with roasted or even cold meats.