Roasting beetroot brings out another level of flavour to these already flavoursome beauties.  They are great as an accompaniment to almost everything and great used in salads the next day.

Serves 4

Ingredients

4-8 small beetroots, scrubbed

4 sprigs fresh rosemary or thyme leaves

2 Tbsp balsamic vinegar

Sea salt flakes

½ cup water

Method

Preheat the oven to 180C

Line a suitable sized oven dish with foil

Carefully slice thin slices across the beetroot only going ⅔ the way down.  This will create the hasselback effect when cooked.

Pour over the water, drizzle over the vinegar. Add the herbs and sprinkle with the salt.

Cover loosely with more foil and roast for 30 minutes.  Remove the foil and continue to roast for another 20 minutes or until the beetroot are tender all the way through.

Serve with a little more finely chopped herbs, and drizzle over any sticky juices left in the pan.