Barbabietola al forno balsamica (Baked Balsamic Beetroot) - Tuscany.
- Preheat oven to 425° F (220° C).
- Place the beetroot into a stainless steel or enamelled baking dish large
- enough to hold the beetroot in a single layer and drizzle over the olive oil.
- Add the water and tuck the sprigs of thyme into gaps between the vegetables.
- Mix balsamic and mustard and drizzle over.
- Cover the dish with foil and bake for 40-60 minutes, or until a skewer can be inserted easily.
- Serve in their skins or peel, as desired.