Roasted Beetroot with Honey and Thyme

Beetroot is a much maligned veg usually considered only for pickling. This dish makes a very tasty alternative to roast potatoes, but can leave your kitchen looking like there has been a massacre. You know what beetroot is like. So please take care when preparing and serving this dish. Alternatively wear full radioactive fallout protection. That should do the job, although you will need to take the mask off to eat.

Ingredients - serves 4

2lb (900g) small raw beetroot 2 tablespoons olive oil
8 whole unpeeled garlic cloves 8 sprigs fresh thyme
2 tablespoons clear honey 1 tablespoon balsamic vinegar
Salt and freshly ground black pepper  


  1. Preheat the over to 220°C/425°F/Gas Mark 7.
  2. Trim the beetroot discarding any stalks or roots. Wash and dry well and cut any larger sized beetroot in half.
  3. Place in a roasting pan with the oil, garlic, thyme sprigs and season with the salt and freshly ground black pepper.
  4. Roast for 45 mins, stirring once.
  5. Remove from the oven and stir in the honey, vinegar and 2 tablespoons of water.
  6. Roast for a further 20-30 mins until tender and caramelised.

If preferred, allow the beetroot to cool to room temperature and serve as an addition to salad.


Garlic Cloves