• 1 bunch beetroot, scrubbed, trimmed and chopped
  • ½ cup (125ml) beef stock
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons brown sugar


  1. Preheat oven to 180ºC (355ºF). Place beetroot, stock, vinegar and sugar in a bowl and toss to combine.
  2. Spoon into 2 x 3 cup-capacity (750ml) ovenproof dishes.
  3. Cover with aluminium foil, place on a baking tray and bake for 1 hour 15 minutes or until the beetroot are tender.