Roast Leek, Beetroot and Onion Recipe

A delicious side dish leek recipe
Yield: 4 - 6    Preparation Time:     Cooking Time: 1 hr
Can be served as a vegetable side dish scattered with toasted pine nuts or as a main course.


2 onions, peeled and quartered
1kg small raw beetroot, peeled and halved
10-12 baby leeks, trimmed
4 tablespoons olive oil
4 large garlic cloves, peeled
4 bay leaves
1-2 sprigs fresh rosemary
100ml balsamic vinegar

Recipe Instructions

Preheat oven to 220C

Sauté the vegetables.
Heat an oven roasting pan on the stove and toss in the vegetables and garlic. Sprinkle with the oil and stir until they start to brown. Add the herbs, sprinkle over the vinegar and season well.

Place the pan in the oven and roast for 15 minutes at 220C. Reduce the heat to 190C and roast for another 30 minutes stirring occasionally. Cook until the beetroots are tender.


Side Dish