How To Make Balsamic Roasted Beetroot With Garlic And Thyme

How To Make Balsamic Roasted Beetroot With Garlic And Thyme

Balsamic Roasted Beetroot with Garlic and Thyme Recipe. A delicious vegetable accompaniment to a meat, chicken or vegetarian dish. Experience our Balsamic Roasted Beetroot with Garlic and Thyme recipe.

INGREDIENTS

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RECIPE

Serves
4
Prep =
10m
Cook =
45m
Total =
55m
Temp =
220° c  -  430° f

Step 1: You will need...

  • 750 g raw beetroot
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 1 clove of garlic
  • 1/2 tsp sea salt
  • 1/2 tsp black peppercorns
  • 2 sprigs fresh thyme
  • 25 g butter, cubed
  • 1 sharp knife
  • 1 roasting tin
  • 1 small bowl
  • 1 cutting board
  • 1 spoon
  • tinfoil
  • 1 small vegetable knife

Step 2: Prepare the oven

Set the oven to 220ºC (425ºF/ gas mark 7).

Step 3: Prepare the beetroot

Cut the beetroot in half, or into quarters if they are large. Spread the pieces out in a single layer over the base of the roasting tin and tuck in the sprigs of thyme.

Step 4: Prepare the dressing

Put the oil, vinegar, lemon juice, garlic, salt and pepper into a small bowl and mix well.

Step 5: Dress the beetroot

Pour the mixture over the beetroot and stir to coat each one.

Step 6: Finish the beetroot

Sprinkle the cubed butter over the beetroot and cover the roasting tin with foil.

Step 7: Roast in the oven

Place the beetroot in the preheated oven and roast for about 45 minutes. After this time, use a small sharp knife to check if the beetroot is ready. It needs to be tender but still slightly firm in the centre.

Step 8: Serve

Place the beetroot onto a serving plate and drizzle some of the remaining dressing from the roasting tin around it. Add some more sprigs of thyme to garnish and serve immediately.