Roast Beetroot

The Beetroot Dish That Made Diners Ask for the Recipe

Some dishes never leave you. At our Pomodoras on Obi restaurant, one of those was our roast beetroot with Orange Vincotto Balsamic Dressing. It wasn’t flashy or fussy—just beautifully roasted beets, caramelised in the oven and finished with a drizzle of our Pomodoras Orange Vincotto for that perfect balance of earthy, sweet, and citrusy tang.

We served it as a side, a salad, and sometimes even as a vegetarian entrée with goat’s cheese or walnuts. It was versatile, vibrant, and always had our guests asking: “What’s your secret?”

Well, we’re letting you in on it.

---

Why This Roast Beetroot Recipe Works

✅ Restaurant-quality with minimal effort
✅ Naturally vegetarian and gluten-free
✅ Features Pomodoras’ gourmet Orange Vincotto Balsamic
✅ Great for family dinners or fancy entertaining
✅ Easy to prep ahead and serve warm or cold

---

The Star Ingredient: Orange Vincotto Balsamic

Our Orange Vincotto Balsamic Dressing is the secret to turning simple roasted vegetables into something special. It’s slow-cooked in small batches using real oranges and aged balsamic, creating a syrupy dressing with:

• Rich caramel notes
• Subtle citrus tang
• A natural sweetness that enhances the beetroot’s earthy flavour

It pairs perfectly with the soft, earthy depth of roasted beets, cutting through with just enough zing to keep every bite interesting.

---

How to Serve Roast Beetroot with Orange Vincotto

This dish is incredibly versatile and belongs on more than just the side plate.

Here are a few favourite serving ideas:

• As a side with roast lamb, pork, or grilled chicken
• Tossed with baby spinach, goat’s cheese, and walnuts for a quick salad
• Layered on sourdough with ricotta for a weekend brunch
• Paired with lentils and a poached egg for a hearty vegetarian meal
• Cold from the fridge the next day—honestly, still amazing

It also looks beautiful on a platter, making it perfect for entertaining or Christmas-in-July style feasts.

---

A Family-Friendly Way to Eat More Veg

If you’re looking for a way to add more vegetables to your family dinners, this roast beetroot is an easy win. Once it’s roasted to soft perfection and glazed with the Orange Vincotto, it takes on a sweet, almost jammy quality that even beet-skeptics enjoy.

Tip: Roast extra—you’ll thank yourself the next day when you’re topping salads or wraps with it.

---

A Dish That Started in Our Restaurant

At Pomodoras on Obi, this recipe was part of our story. We built it around local produce and our own handmade dressing, long before we ever bottled it for customers. It’s simple, honest food—made with care, made to share.

Now that Pomodoras Fine Foods has moved from restaurant to retail, it’s so special to share these signature dishes with you. This roast beetroot recipe is one we’ll always come back to, because it proves that with the right ingredients, even the simplest dish can feel like something more.

---

Roast. Drizzle. Serve. It’s That Simple.

Next time you’ve got beets in the fridge, try this recipe. Roast them until tender, let their natural sweetness shine, and finish with a drizzle of Pomodoras Orange Vincotto Balsamic. It’s the easiest way to turn a humble veg into something spectacular.