Ingredients to serve 2 as a side dish:
- 1 large beetroot, diced
- 1 bunch of asparagus
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 2 cloves garlic, slivered
- a couple of pinches of salt
Preheat your oven to 200'C. Cut your beetroot into large chunks and cut the bottoms off the asparagus. Mix the three liquids together (the oil will separate but that's okay). Lay the asparagus on your baking tray, and spoon half your liquid on top. Salt the asparagus.
Put the beetroot into a bowl, salt, and add the rest of the liquid. Mix until all the pieces are coated with liquid. Get this onto the baking tray and put it into the oven. Cook for about 10 minutes, then flip. If you need to spoon some escaped liquid back on to the veggies, go for it.
Cook for another 10 minutes or so until a everything is a bit crispy and shiny.