Roasted beetroots with shallots & garlic | DizzleSky

Ingredients

• 5 medium sized beetroots, leaves removed and washed under cold water
• 1 head of garlic (full bulb), top removed and skin left on
• 2 large shallots, peeled and left whole
• 2 tablespoons rapeseed oil
• 1 tablespoon balsamic vinegar
• 3 sprigs of thyme
• 3 sprigs of rosemary
• A large pinch of Maldon sea salt
• A very good grind of black pepper
• Juice of 1/2 lemon