Beets, Leeks And Onions

• 1 kg beet, small in size, raw, peeled and halved
• 2 onions, peeled and quartered
• 12 baby leeks, trimmed
• 4 large garlic cloves, peeled
• 4 tablespoons olive oil
• 2 sprigs fresh rosemary
• 4 bay leaves
• 100 ml balsamic vinegar

1. Heat the oven to 425 degrees F.
2. Heat a heavy-based oven roasting pan on top of the stove and toss the vegetables and garlic.
3. Sprinkle with the oil.
4. Stir until they start to brown.
5. Add the herbs, sprinkle over the vinegar and season well.
6. Put the pan in the oven and roast for about 15 minutes, then reduce the heat to 375 degrees F and continue cooking for another 30 minutes or so, stirring 2 or 3 times until the beets are tender.
7. If the vegetables start to burn, add a little more oil and vinegar to the pan.

onions, baby leeks, garlic, olive oil, rosemary, bay leaves, balsamic vinegar

Taken from www.food.com/recipe/beets-leeks-and-onions-398861 (may not work)