Beets, leeks & onions
- Gordon Ramsay
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Serves 4 - 6
More effort
Total time: 1 hr
Ready in 1 hr
A star rating of 4.3 out of 5.7 ratingsRate
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Gordon Ramsay roasts these robust vegetables to perfection
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1kg small raw beetroot
peeled and halved
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2 onions
peeled and quartered
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10-12 baby leeks
trimmed
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4large garlic cloves
peeled
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4 tbsp olive oil
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1-2 sprigs fresh rosemary
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4 bay leaves
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about 100ml balsamic vinegar
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Nutrition: per serving
-
kcal252
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fat12g
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saturates2g
-
carbs31g
-
sugars0g
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fibre8g
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protein7g
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salt0.43g
low
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Method
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step 1
Heat oven to 220C/fan 200C/gas 7. Heat a heavy-based oven roasting pan on top of the stove and toss in the vegetables and garlic. Sprinkle with the oil. Stir until they start to brown. Add the herbs, sprinkle over the vinegar and season well.
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step 2
Put the pan in the oven and roast for about 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue cooking for another 30 mins or so, stirring 2 to 3 times until the beetroots are tender. If the vegetables start to burn, add a little more oil and vinegar to the pan. Serve as a vegetable dish scattered with toasted pine nuts or as a main course with baby goat’s cheese, cooked white beans and rocket.
RECIPE TIPS
GORDON'S SECRETS TO SUCCESS
Robust roasting gives a really good colour and flavour to vegetables.
GORDON'S SECRETS TO SUCCESS
Make sure all the vegetables are cut to the same size so they cook evenly.
GORDON'S SECRETS TO SUCCESS
Start the cooking on the stovetop to make sure you get them nice and browned
GORDON'S SECRETS TO SUCCESS
Use a large roasting pan to make sure the vegetables don’t steam
Recipe from Good Food magazine, February 2005
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A star rating of 4.3 out of 5.7 ratings
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