Roasted garlic and thyme beetroot

Name: Roasted garlic and thyme beetroot
Yield: Serves 4
Cuisine: British recipes
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

Easy
November 2008

Easy
November 2008

Serves 4
Ready in 45 minutes

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

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

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.

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.

delicious. 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.

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.

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