Warm Roast Beetroot Salad
Delicious caramelised and roast beetroots in a warm salad with red onion and walnuts
Onions and Beetroots
Peel the beetroot and cut it into bite sized chunks. Toss chunks in a mix of olive oil, balsamic vinegar, bit of brown sugar, and place in a flat ovenproof tray, cover with foil, and place in a medium oven.
After about 45 minutes, remove from the oven, mix in a bowl with chopped red onion, walnuts, salt, black pepper.
Add additional vinegar if need.