Baked Beetroot And Red Onion - cooking recipe

Ingredients

6 medium beetroots
1 large red onion
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon brown sugar

Preparation

Dice onion into 1 x 1 cm chunks.
Cut the leafy tops off the beetroot, leaving about 2-3 inches (to stop the colour from running.) Place beetroot in a saucepan and cover them with cold water. Bring the water to the boil and then boil until cooked. This should take about 20 minutes, a knife should slide easily into them when beetroot are cooked. This is a good time to make the dressing!
Drain the hot water out when beetroot is ready and refill the saucepan with cold water. This make peeling beetroot a lot easier. Peel the beetroot, remove the ends, and cut into quarters.
Place the cut beetroot into a baking dish, crumble the onion over the top, and pour the dressing over the beetroot and onion, making sure that everything is well coated.
Bake in a moderate oven for about 15 minutes or until the onion cooked.
To make dressing~.
Get a glass or shaker and put in the balsamic, olive oil and brown sugar and shake or stir until well combined.
Do a taste test - if it tastes fine set aside. (Dressing should be a good mix of sweet and tart - if too tart add a little more olive oil, and if too oily add more balsamic.).