Beetroot in Balsamic Sauce with Shallots

• small fresh beetroot↗500 г g

  washed and cut into quarters

• olive oil↗1 ст. л. tbsp
• shallots↗300 г g

  large, halved

• thyme leaf↗1 ст. л. tbsp

  plus extra for serving

• balsamic vinegar↗2 ст. л. tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C for convection, gas 5). Arrange the beetroot quarters in a roasting pan, drizzle with olive oil, sprinkle with thyme leaves and a pinch of salt, and toss. Roast for 15 minutes.

2. 2

   Add the halved shallots to the beetroot, toss again and roast for another 40–45 minutes until the vegetables are tender and lightly browned at the edges. Drizzle with balsamic vinegar, return to the oven for an additional 3–5 minutes until the sauce thickens into a sticky glaze. Sprinkle with fresh thyme leaves before serving.