Roasted Beetroot

• 750 g beetroots (about 6)
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh flat leaf parsley
• 2 tablespoons chopped fresh dill or 2 tablespoons oregano
• 1 sprig mint, chopped
• coarse sea salt

1. Peel the beets and trim the stems to about 3 cm.
2. Cut into 4 to 6 wedges, depending on size.
3. Put the wedges in a baking dish that will hold them all in one layer.
4. Add the vinegar, oil and herbs along with a good pinch salt.
5. Toss well.
6. Cover the dish with foil and roast in a preheated oven at 200*C for 30 minutes.
7. Remove the foil and roast until just tender when pierced with a fork, about 20 minutes more.
8. There should still be some liquid in the dish; if this evaporates too quickly, add a spoonful or so of water during cooking.

beetroots, balsamic vinegar, extra virgin olive oil, flat leaf parsley, dill, mint, salt

Taken from www.food.com/recipe/roasted-beetroot-168561 (may not work)