Barbabietola al forno balsamica (Baked Balsamic Beetroot) - Tuscany.

INGREDIENTS:    ​

• ​Baby beetroot, tops trimmed to 2cms, or 6 small beetroot, scrubbed and cut into quarters
• 2 tbls olive oil
• 1 tbls water
• 2 sprigs of thyme
• 2 tablespoons balsamic vinegar
• 1 tbs Dijon mustard
• ground black pepper
• sea salt flakes

​METHOD:

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