Roast beet parcels with green aioli

  • Preparation time: 20 minutes
  • Cooking time: 1 hour
  • Total time: 1 hour 20 minutes

Serves: 4


600g beetroot, halved if large, stalks trimmed to 4cm
8 thyme sprigs
3 tbsp olive oil
2 tbsp balsamic vinegar
6 garlic cloves, unpeeled
4 tbsp mayonnaise
2 tbsp Greek yogurt
2 x 200g packs Swiss chard, leaves separated, stalks roughly chopped
½ lemon, juice


1. Preheat the oven to 190˚C, gas mark 5. Cut out 4 x 25cm squares of foil; divide the beets and thyme between them, bringing up the edges. Add ½ tbsp oil, ½ tbsp vinegar and 1 garlic clove to each square. Seal the foil tightly to make 4 loose, but well-sealed, parcels. Place on a baking sheet and bake for 50-55 minutes, until the beets are tender when a skewer is inserted through the foil.

2. Meanwhile, peel and slice the remaining 2 garlic cloves. Put ½ in the small bowl of a food processor with the mayonnaise, yogurt and a small handful of chard leaves (no stalks). Season and whizz to make an aioli flecked with green.

3. Put the remaining 1 tbsp oil in a frying pan set over a medium heat. Add the chard stalks and stir-fry for 3-4 minutes. Add the remaining garlic and cook for 1 minute, then add the remaining chard leaves with 1 tbsp water and cook for 2 minutes, until wilted. Add the lemon juice; season. Unwrap the beets. Squeeze the garlic from its skin and serve with the beets, aioli, greens and crusty bread, if liked.