Made fresh in the Riverina

Roasted Beets with Balsamic Glaze


100g slivered almonds

1 beet, diced

a sprinkle of salt

1-2Tbsp  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 sheet and place them in a cold oven.

  2. Turn oven on to 180C. Bake almonds, stirring occasionally, until it browns lightly and is fragrant (about 5-7 minutes) and set aside.

  3. Toss beets with olive oil and salt.

  4. Place evenly onto another baking sheet.


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

  6. In a large bowl, add fennel, salt, lemon juice, olive oil, parsley oil and mix well.

  7. Add beets, almond,1tbs caramelised balsamic and mix well.

  8. Place in a serving plate and drizzle balsamic glaze.


Caramelised Balsamic Glaze

Caramelised Balsamic

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