Balsamic-roasted beets with garlic and olive oil

There’s something magical about a simple drizzle of good-quality olive oil—it has the power to elevate even the humblest ingredients, bringing out their natural flavors while adding a silky richness. In this recipe, inspired by a recipe by Jamie Oliver, the earthy sweetness of young, juicy beetroots is perfectly enhanced by a touch of olive oil, creating a harmony of taste that is both comforting and vibrant. Simple ingredients, handled with care, become something truly special on the plate.

Ingredients

1 bunch of preferably young, juicy beetroots
a few sprigs of oregano, preferably fresh
4–5 cloves of garlic, whole or roughly chopped
freshly ground black pepper
¼ teaspoon salt
3-4 tbls extra virgin olive oil (e.g. from il circolo)
a pinch of chili
about 50 ml balsamic vinegar

Method

Peel the beetroots and cut them into quarters. Place them in a Pyrex dish, add the other ingredients, and mix everything well.
Cover with a lid and put it in an oven preheated to 150°C (300°F). Depending on the age of the beetroots, they should be done in 50 minutes up to a maximum of 1¼ hours. You can easily check by piercing them with a sharp knife. At this point, the beets should be surrounded by only a little liquid and nicely caramelized by the vinegar.

Tip

The beets can be served cold as a side dish with meat, cheese, and cold cuts, or certainly as a vegetable with a warm meal.