Roasted Beetroot

PennyAuthorPenny
00DifficultyBeginner

A lovely vegetable side dish

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Yields1 Serving
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

 1 beetroot per person - you can use raw or the vacuum packed precooked
 Olive or rape seed oil
 Balsamic vinegar
 Salt and peppefresh thyme
 Runny honey ( optional )

1

Heat oven to 200c

2

If using fresh beetroot , wash and trim them

3

Cut each beetroot into quarters

4

Put each beetroot into a piece of foil

5

Drizzle a little oil and balsamic

6

Season with salt and pepper

7

Add a sprig of thyme

8

Add honey ( if using )

9

Seal up the foil

10

Put onto a baking tray

11

Bake the vacuum packed beetroot for 20-30 minutes

12

Bake the raw ones for 50-60 minutes

13

Serve

Ingredients

 1 beetroot per person - you can use raw or the vacuum packed precooked
 Olive or rape seed oil
 Balsamic vinegar
 Salt and peppefresh thyme
 Runny honey ( optional )

Directions

1

Heat oven to 200c

2

If using fresh beetroot , wash and trim them

3

Cut each beetroot into quarters

4

Put each beetroot into a piece of foil

5

Drizzle a little oil and balsamic

6

Season with salt and pepper

7

Add a sprig of thyme

8

Add honey ( if using )

9

Seal up the foil

10

Put onto a baking tray

11

Bake the vacuum packed beetroot for 20-30 minutes

12

Bake the raw ones for 50-60 minutes

13

Serve

Roasted Beetroot

12 thoughts on “Roasted Beetroot

  1. As usual a slight adaptation…all baked together with no oil or honey. Last week they took an hour longer than dinner. This week I’ve peeled them and am slow cooking for much longer….

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