Roasted Beetroot

Written By Georgie Spurling

Serves: 4

Prep: 5 mins
Cook: 45 mins

VG

METHOD:

Heat the oven to 200C/180C fan/Gas 6

Remove the beetroot stalks and leaves and set aside for use in other meals such as a stir fry. Wash the beetroot and cut in to 3 cm chunks.

Bash the garlic cloves (skin on) just to break them up slightly.

Place all the ingredients in a casserole dish (or roasting tray), mix together, cover either with a lid or silver foil and roast in oven for 45 minutes. Stir occasionally to avoid any sticking.

INGREDIENTS:

  • 1 bunch of fresh beetroot

  • 5 cloves of garlic

  • 2 tbs olive oil

  • 2 tbs balsamic vinegar

  • handful fresh thyme and/or rosemary


TIPS:

Delicious warm as a side but can also be enjoyed cold in a salad or in a sandwich - can be stored in fridge for 2-3 days.

Georgie Spurling
Previous

Garden Pasta Salad
Next

Spinach, pea and courgette salad