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Baked Beetroot with Honey and Thyme
A seasonal side dish with a hint of sweetness.
- 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.
Calories: 77kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 98mgPotassium: 406mgFiber: 4gSugar: 12gVitamin A: 41IUVitamin C: 6mgCalcium: 20mgIron: 1mg