BEETS, LEEKS & ONIONS

Beets, leeks & onions image

Gordon Ramsay roasts these robust vegetables to perfection

Provided by Gordon Ramsay

Categories Dinner, Lunch, Side dish, Supper

Time 1h

Number Of Ingredients 8

Ingredients

1kg small raw beetroot , peeled and halved
2 onions , peeled and quartered
10-12 baby leeks , trimmed
4large garlic cloves , peeled
4 tbsp olive oil
1-2 sprigs fresh rosemary
4 bay leaves
about 100ml balsamic vinegar

Steps:

Heat oven to 220C/fan 200C/gas 7. Heat a heavy-based oven roasting pan on top of the stove and toss in 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 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue cooking for another 30 mins or so, stirring 2 to 3 times until the beetroots are tender. If the vegetables start to burn, add a little more oil and vinegar to the pan. Serve as a vegetable dish scattered with toasted pine nuts or as a main course with baby goat's cheese, cooked white beans and rocket.

Nutrition Facts : Calories 252 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium