Here is a beautiful, simple beetroot recipe that is great hot or cold.

Of course, there is nothing better than using beetroot and rosemary fresh out the garden!

Preparation time: 10 minutes
Cooking time: 30 – 45 minutes (depending on size of vegetable chunks)


  • 6 cups washed beetroot cut into small chunks
  • Balsamic vinegar 2 tablespoons
  • Olive oil 2 tablespoons
  • Honey 2 tablespoons
  • Crushed garlic 2 teaspoons
  • 4-6 sprigs of fresh Rosemary
  • Salt and pepper to taste
  • Optional Extra – crumbled feta cheese/toasted pumpkin seeds


  • Preheat oven to 180°C
  • Place vegetables in large bowl
  • Using a small whisk mix the vinegar, oil, honey and garlic together
  • Pour over vegetables and mix through with clean hands
  • Spread the beetroot evenly on a roasting tray
  • Sprinkle with seasonings and rosemary sprigs and cook until vegetables are tender – around 30 – 45 mins
  • Serve with crumbled feta cheese or toasted pumpkin seeds (optional)


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