Baked beetroots

500 g beetroots

100 g currants

3 tbsp white balsamic vinegar

1 tbsp honey

sea salt

1 bunch basil

Remove the leaves and stem from the beetroots but do not peel them. Bake the beetroots in the oven in 200 degrees C until they are soft. Let cool a little. Pinch off the skin. Cut in wedges Put in a saucepan together with currants, balsamic vinegar and honey. Stir and heat for a few  minutes. Place on a plate and sprinkle sea salt and chopped basil over. Serve together with a buffet or with some nice bread and cheese.