Recipe time: 1 hour
1 kg beetroot, washed and cut into quarters
Some blood orange flavoured olive oil
30 ml red wine vinegar
30 ml brown sugar
Salt and pepper to taste
Preheat your oven to 180 °C.
Toss the beetroot with some olive oil and place in a prepared baking dish.
Mix the vinegar and sugar together and drizzle over the beetroot.
Season to taste and roast in the oven for 45-50 minutes or until caramelized and soft.
Serve warm with cous cous or cold with a salad.