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Roast Beetroot with Honey & Thyme spoon and honey

Roast Beetroot with Honey and Thyme

Janice Pattie
Roast Beetroot with Honey and Thyme is a  simple and delightful side dish recipe. The beetroot is roasted in the oven then coated in a delicious dressing that brings out all the sweet earthy flavours of the beets.
4.34 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine British
Servings 4
Calories 77 kcal

Ingredients
 

  • 500 grams beetroot raw
  • 2 teaspoon honey
  • 1 teaspoon fresh thyme
  • 1 teaspoon oil light oil such as rapeseed oil
  • 2 teaspoon balsamic vinegar

Instructions
 

  • 500 grams beetroot
    Remove the leaves from the beetroot by twisting them off (don’t cut them or the beetroot will ‘bleed’
  • Scrub the beetroot clean.
  • Wrap the beets in foil
  • Roast in the oven at 200C/180C (Fan) for between an hour and an hour and a half, depending on the size of the beetroot.
  • When the beetroot are 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.
  • 2 teaspoon honey, 1 teaspoon oil, 1 teaspoon fresh thyme
    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
  • 2 teaspoon balsamic vinegar
    Put the dish back into the oven for about 5 minutes to warm through, then add 2 tsp of balsamic vinegar.
  • Serve warm as a side dish with roast meats or allow to cool to room temperature and serve with salads.

Nutrition

Calories: 77kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 98mgPotassium: 406mgFiber: 4gSugar: 12gVitamin A: 41IUVitamin C: 6mgCalcium: 20mgIron: 1mg