Roasted beetroot and potatoes with sour cream and dill

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By: Lesley Waters From: Good Food Live

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This recipe is classed as easy

Rating 3 / 5 (3 votes)

Prep time:
15 min
Cook time:
45 min
Serves:
4-6

Lesley Waters's tasty and colourful vegetable side-dish goes well with baked ham, garlic sausages or cold cured meats

Method

1. Preheat the oven to 220°C/gas 7.

2. In a large roasting tin, toss together the potatoes, onions and 2 tablespoons of olive oil. Season with salt and freshly ground pepper.

3. Roast in the oven for 15 minutes. Add the red wine to the roasting tin and toss together well.

4. Return to the oven for a further 10-15 minutes or until the potatoes are tender and golden.

5. Add the beetroot halves to the tin and drizzle with the remaining olive oil and the balsamic vinegar. Toss together well and return to the oven again for a further 10-15 minutes.

6. To serve, pile the roasted onions, potato and beetroot onto a large warm serving dish. Drizzle with the soured cream, scatter with the dill and serve at once.

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