What to eat Wednesdays - Sweet and sour beets and onion

This beautiful recipe from Annabel Langbein's Eat Fresh puts beetroot and red onions to good use and is a great accompaniment to roast beef.

Ingredients

• 2 beetroot
• 2 red onions
• 3T extra virgin olive oil
• 3T red wine vinegar
• 3T maple syrup or honey
• 1/4c water
• 1t pepper
• Generous grinding of pepper
  

Method

1. Preheat oven to 180° Celsius (350° Fahrenheit).
2. Peel the beetroot and red onions and slice into 1cm wedges. 
3. Place in a large roasting dish lined with baking paper. 
4. Drizzle over olive oil, red wine vinegar (or red wine), maple syrup/honey and water. Season with salt and pepper. 
5. Toss to coat and spread out in a single layer. 
6. Roast until all liquids have evaporated and vegetables are tender and just starting to caramelise, about 60 minutes. Cool in pan.

Serves four as a side dish.