Roasted garlic and thyme beetroot

Portion size: Serves 4
Ready in 45 minutes
Difficulty: easy

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This sweet and earthy roasted beetroot recipe goes well with roast pork or chicken.

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Ingredients

400g peeled fresh beetroot, cut into wedges
1 garlic bulb, cloves separated but unpeeled
The leaves of 5 fresh thyme sprigs
4 tbsp olive oil

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Method

Preheat the oven to 190°C/fan170°C/gas 5. Put 400g peeled fresh beetroot, cut into wedges, 1 garlic bulb, cloves separated but unpeeled, the leaves of 5 fresh thyme sprigs and 4 tbsp olive oil in a small roasting tin, toss together and season well. Roast for 40 minutes until the beetroot are tender. Serve with the whole garlic cloves.

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Quick wins & tips

This vegetarian side dish goes well with roast meats, or squeeze the garlic out of their skins and mix with the beetroot into some cooked couscous. Try it with a good glug of balsamic vinegar added to the roasting tin before cooking.