Best of British beets, leeks and onions

Paul Merry - Food Development Director
Prep time: 
20 mins
Cook time: 
40 mins
  • 1kg small raw beetroot, peeled and halved
  • 2 onions, peeled and quartered
  • 10-12 baby leeks, trimmed
  • 4 large garlic cloves, peeled
  • 4 tbsp. olive oil
  • 1-2 sprigs fresh rosemary
  • 4 bay leaves
  • about 100ml balsamic vinegar
  1. Heat oven to 220C/fan 200C/gas 7.
  2. 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.
  3. 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.
  4. Serve as a vegetable dish or as a main course with goat’s cheese, cooked white beans and rocket.