- 1 bunch beetroot, scrubbed, trimmed and chopped
- ½ cup (125ml) beef stock
- 1 tablespoon balsamic vinegar
- 2 tablespoons brown sugar
- Preheat oven to 180ºC (355ºF). Place beetroot, stock, vinegar and sugar in a bowl and toss to combine.
- Spoon into 2 x 3 cup-capacity (750ml) ovenproof dishes.
- Cover with aluminium foil, place on a baking tray and bake for 1 hour 15 minutes or until the beetroot are tender.