Roasted garlic and thyme beetroot

  •
  • Effort icon Easy
  • November 2008
Roasted garlic and thyme beetroot
  • Effort icon Easy
  • November 2008
  • Serves icon Serves 4
  • Time icon Ready in 45 minutes

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

  • Dairy free Dairy-free recipes
  • Gluten free Gluten-free recipes
  • Vegan Vegan recipes
  • Vegetarian Vegetarian recipes

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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

Method

  1. 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.

delicious. tips

  1. 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.

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What's the perfect wine match?

Our friends at Majestic Wine recommend Behind Closed Doors Lisboa Red. A decadent, smooth palate integrates with dark fruits and vanilla. This big, powerful red easily stands up to the bold earthy notes of the roasted beetroot.

Use promo code DELICIOUS to get £10 off when you spend £40 or more.

£10.99 | Buy Now See all Portuguese wine

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