BEETS, LEEKS AND ONIONS

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Make and share this Beets, Leeks and Onions recipe from Food.com.

Provided by Irmgard

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 kg beet, small in size, raw, peeled and halved
2 onions, peeled and quartered
12 baby leeks, trimmed
4 large garlic cloves, peeled
4 tablespoons olive oil
2 sprigs fresh rosemary
4 bay leaves
100 ml balsamic vinegar

Steps:

  • Heat the oven to 425 degrees F.
  • Heat a heavy-based oven roasting pan on top of the stove and toss the vegetables and garlic.
  • Sprinkle with the oil.
  • Stir until they start to brown.
  • Add the herbs, sprinkle over the vinegar and season well.
  • Put the pan in the oven and roast for about 15 minutes, then reduce the heat to 375 degrees F and continue cooking for another 30 minutes or so, stirring 2 or 3 times until the beets are tender.
  • If the vegetables start to burn, add a little more oil and vinegar to the pan.

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