Balsamic Vinegar. One of my favourite things. I received a lovely bottle from my best friend's father and have used almost half already.
The pairing of balsamic and beets came from the adorable and amazing Jamie Oliver, the brussel sprouts I just wanted to try.
Delicious and colourful, the balsamic almost all but cooked off (next time I would add more). If you aren't a crazed balsamic fan like me, it's perfect, the vinegar acts as more of an flavour enhancer for the beets.
The two vegetables have completely different cooking times so they could definitely done separately if you wish.
- 10 medium sized red and yellow beets, cut into quarters
- 3 tbsp. olive oil
- 3 tbsp. balsamic vinegar
Parboil the beets for 25-30 minutes, toss in a baking tray of some sort with olive oil and vinegar as well as salt and pepper and bake at 375 F for 50ish minutes.
20 MINUTES LATER
- 25 brussel sprouts, cleaned
- 3 tbsp. olive oil
- 3 tbsp. balsamic vinegar
Parboil the sprouts for 3 minutes or until al dente. Toss in oil, vinegar, salt and pepper and add to the beets in the oven. Cook for 30 minutes.
Love your life.
Now for some pictures of pretty beets :)
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