Roasted Beetroot with Balsamic and Rosemary

This recipe is so quick and delicious, who does not like balsamic vinegar

Roasted beetroot with balsamic vinegar and Rosemary, Wholefood, Paleo and primal friendly


  • 2 Beetroots
  • 1 Tbs extra virgin Olive oil
  • 1 Tbs balsamic vinegar
  • Fresh or dried Rosemary


  1. Preheat the oven to 150° Celsius
  2. Wash and peel the beetroot. (I used kitchen gloves to avoid staining my hands)
  3. Place the beetroot into an ovenproof dish and drizzle with oil and balsamic vinegar and rosemary
  4. Bake in the oven for 30-40 minutes or until soft

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