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