A classic side dish.
1 bunch small beetroot, rinsed but not peeled
2 tbsp extra virgin olive oil
1 cup water
freshly ground black pepper
1 tbsp good-quality balsamic vinegar
extra virgin olive oil to taste
Preheat oven to 180C.
Cut away the stalks and leaves (if leaves are very young and fresh, they can be well-washed, blanched and added later to the beetroot) and put the beetroot into an oiled baking dish or ovenproof porcelain dish of a size to hold them in one layer without too much extra room. Add a good splash of extra virgin olive oil, the water and salt and pepper. Cover with foil and bake for about one hour, until tender when tested with a skewer.
Put on latex gloves and slip the skins from each beetroot. Transfer the peeled beetroot to another dish until all are peeled. Strain over any cooking juices and add a splash of balsamic vinegar. Season well with salt and pepper. Add extra oil if you wish.