Seasonal Recipes

Roasted Balsamic Beetroot & Spanish Onion


6 small and cleaned beetroot
4 small red onions with base intact
2 tablespoons balsamic vinegar
Zest and juice from half an orange
2 tablespoons of brown sugar
2 tablespoons of olive oil
1 tablespoon thyme
Ground black pepper
Sea salt flakes


  1. Preheat oven to 180°C.
  2. Cut beetroot and red onions into quarters.
  3. Combine vinegar, juice, zest, oil, thyme and pepper. Toss through with beetroot and onion in a baking dish.
  4. Bake for about one hour.
  5. Remove from oven and sprinkle with parsley and drizzle with olive oil. Season as desired with salt and pepper.