Normally beetroot is only available boiled. It is wonderful in salads and warmed with butter, cloves and fried onions. But when it is sold raw, it can be roasted, which is so much better!
Peel the bulbs with a potato peeler and cut into chunks. Stir into them olive oil, balsemic vinegar, salt and pepper. You may add a chopped red onion and a few sprigs of rosemary to the mix.
Roast at 200 C/400 F in a preheated oven until soft.
Sweet and lovely!
(Left-overs make a great salad ingredient with sliced Belgian endives (chicory), sliced celery stalks, apple and walnut.)