Made fresh in the Riverina

Roasted Beetroots with Balsamic Glaze


100g slivered almonds

1 beetroot, diced

a sprinkle of salt

1-2Tbsp Spiral Organic Extra Virgin Olive Oil

1-2Tbsp parsley, chopped finely

¼ fennel, sliced finely

½ tsp lemon juice

2-3Tbsp Aurelio Caramelised Balsamic


  1. Scatter almonds in a single layer on a baking tray and place in a cold oven.

  2. Set oven to 180C. Bake almonds, stirring occasionally, until they are light brown and fragrant (about 5-7 minutes). Set aside.

  3. Toss beetroots with olive oil and salt, and place evenly onto another baking tray.

  4. Bake for 20-25 minutes or until beets soften.

  5. Mix the fennel, salt, lemon juice, olive oil, and parsley in a large bowl.

  6. Add beets, almond, 1Tbsp caramelised balsamic and mix through.

  7. Serve and drizzle some extra caramelised balsamic. Enjoy!


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