Roasted garlic and thyme beetroot
- November 2008
- 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
- 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.
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.
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
Rate & review
Or, how about...?
Roast beetroot, barley and fennel salad
Beetroot pairs beautifully with goat’s cheese and fennel in this hearty salad recipe.
Roast beetroot, egg and caper salad with dill and horseradish vinaigrette
The punch flavour of fresh horseradish works particularly well with sweet, earthy beetroot and boiled...