8 raw beetroot, scrubbed clean and chopped roughly into even chunks, (1/4rd or halves)
4tblsp Olive Oil
4tbsp Balsamic vinegar
3-4 large sweet potatoes peeled and diced
2tbsp wholegrain mustard
1/2tsp cornflour
Preheat the oven to gas mark6/200C. Place beetroot on a baking sheet and drizzle with olive oil and 2 tbsp balsamic vinegar roast for 30 to 45 mins until soft and starting to caramelize.
Meanwhile place peeled and diced sweet potato in a pan of boiling water and simmer for 10 to 15 mins until soft. Drain and return to the pan, season with salt and pepper and add the mustard. Mash to a smooth mash.
Place roasted beetroot in a baking dish. Add 2-3 tbsp of water and balsamic to the tin that the beetroot was roasted on and stir to dislodge any bits of caramelized beetroot, add the cornflour, stir well until thickened. Pour over the beetroot in the baking dish.
Top the beet root with the mash and bake for 15-20 mins until light golden and crunchy.
Recipe from The Times Eat magazine