Roasted baby beetroot with balsamic vinegar recipe The quality of the balsamic vinegar you use is crucial to the success of this dish. Look for a thicker one made in Modena and marked IGP (indicazione geografica protetta), which will have just the right level of sweetness. 5 bunches of baby beetroot (with leaves), scrubbed 50g (2oz) butter, melted 7 tbsp olive oil 3 to 4 tbsp good-quality balsamic vinegar Preheat the oven to 190°C/375°F/gas mark 5. Cut the leaves from the baby beetroot and set aside. Boil the baby beetroot for 20 minutes, drain and leave until they are cool enough to handle. Peel them - the skin should come off easily. Halve or quarter, toss with butter, 3 tbsp of the olive oil and some seasoning. Sprinkle with the balsamic vinegar and bake for a further 15 minutes, until the beetroot are tender. Cover with foil and set aside. Just before serving, heat 2 tbsp of the olive oil in a large frying-pan, and add half the beetroot leaves and stir-fry over a high heat for 2 to 3 minutes, until they are wilted and all the moisture has evaporated. Season, place on a serving dish and keep covered and warm while you stir-fry the other half of the leaves in the rest of the olive oil. Season, add to the first batch in the serving dish and top with the roasted beetroot.