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They are great as an accompaniment to almost everything and great used in salads the next day.
4-8 small beetroots, scrubbed
4 sprigs fresh rosemary or thyme leaves
2 Tbsp balsamic vinegar
sea salt flakes
½ cup water
Heat the oven to 180degC.
Line a suitably-sized oven dish with foil.
Starting at the top, carefully make a series of cuts three-quarters of the way through the beetroot.
Pour over the water and 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 small amount of finely chopped herbs, and drizzle over any sticky juices left in the pan.