• 6 red onions with skins on
  • 10 beets, preferably all same size
  • 125 ml balsamic vinegar
  • 125 ml brown sugar
  • 125 ml olive oil
  • salt and freshly ground black pepper to taste
  • 1 whole garlic bulb, top cut off

Preheat your oven to 180 °C. Quarter the onions, leaving the skins on. Rinse the beets well and quarter them. Put the onions and beets in an oven roasting pan and mix in the vinegar, sugar and olive oil. Season with salt and pepper. Put the garlic in the pan as well and roast in the oven for 25 minutes. Transfer to serving platter.