Baked Beetroot with Honey and Thyme is a lovely sweet side dish recipe. and a great way to serve beetroot. I was delighted when my neighbour offered me some of the huge crop of beetroot he had grown in his garden. I immediately started to think about a recipe for these lovely beets.
Do you like Pickled Beetroot?
Most people in the UK are familiar with pickled beetroot. It was a standard accompaniment with salads in the 1960s and 70s. If you think you don’t like beetroot because you have only eaten pit ickled, I can recommend that you try this recipe.
Beetroot has an earthy, rich and sweet flavour and you can use it in both sweet and savoury dishes. Recipes for beetroot and chocolate cakes on The Great British Bake Off have certainly given it a higher profile.
I love to receive t free fruit or vegetables. Our neighbour’s car boot was full of beetroot and he reckoned he was feeding half the village.
I certainly wasn’t going to turn down these beauties which I saw him pull from the ground just a few minutes before I took these photographs.
How to bake beetroot
- In the oven: Wash the beetroot, twist off the leaves and wrap in foil. Bake in the oven at 180C for an hour to an hour and a half.
- In the Slow Cooker: Wash the beetroot, place a piece of foil in the base of the slow cooker and put the beets on top. Bake for 5-6 hours on low or 3-4 hours on high
Bake time depends on the size of the beetroot as larger beets will take longer to cook.
This is the fabulous local honey I used from John Mellis Apiaries at Auldgirth. It is thick but not grainy, the flavour is intense and so good. A little goes a long way and I’m guarding it carefully as my family would have it all eaten in a few days!
More Beetroot Recipes from Farmersgirl Kitchen
More Beetroot Recipes
Roasted Beetroot Galette – Tin & Thyme
Slow Cooker Beetroot Chocolate Cake – Veggie Desserts
Savoury Beetroot and Cheese Scones – Food to Glow
PIN FOR LATER
Baked Beetroot with Honey and Thyme
- 500 grams beetroot raw
- 2 tsp honey
- 1 tsp fresh thyme
- 1 tsp oil light oil such as rapeseed oil
- 2 tsp balsamic vinegar
- Remove the leaves by twisting them off (don’t cut them or the beetroot will ‘bleed’
- Scrub the beetroot clean.
- Wrap the beets in foil
- Bake in the oven at 180C for between an hour and an hour and a half, depending on the size of the beetroot.
- When the beetroot is cooked, take them out of the foil and while still warm, slip off the skins (I usually wear rubber gloves, otherwise you end up with purple hands) and quarter the beets.
- Place the quartered beetroot into an ovenproof dish and spoon over two teaspoons of good local honey, 1 tbsp of rapeseed or other light oil and 1 tsp of fresh thyme leaves
- Put the dish back into the oven for about 5 minutes to warm through, then add 2 tsp of balsamic vinegar and serve.
I’m entering this recipe for Baked Beetroot with Honey & Thyme the Shop Local Blogging Challenge run by Elizabeth’s Kitchen.
I’m also entering this for Cooking with Herbs the monthly blogging challenge run by Karen at Lavender and Lovage, for any recipe cooked with herbs.