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.
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