zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Thyme and honey-roasted beets

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Thyme and honey-roasted beets

    By Alex Head

    'Bright beetroot brings instant cheer to the table. Roasting it is not only stress-free but also enhances the root’s earthy-sweet flavour, in a lovely contrast to the rich pork.'

    • Gluten Free
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    3-4 raw beetroots
    4 garlic cloves, peeled and lightly bashed
    4 shallots, peeled and halved or quartered
    8 sprigs thyme
    3 tbsp clear honey
    4 tbsp extra virgin olive oil
    3 tbsp balsamic vinegar 

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Wash, top and tail the beetroots, set the stalks aside, then cut the beets into quarters (or eighths, if large) and put on a baking tray. Slice the beetroot stalks into 1cm pieces and add to the baking tray along with the garlic, shallots and thyme. Drizzle over the honey, oil and vinegar. Season with salt and give everything a good mix. Cover with foil and roast for 20 minutes, then uncover, toss everything, and roast for another 20 minutes until cooked through. Remove the thyme stalks before serving with the pork.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary