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 minutesmins
Cook Time 1 hourhr30 minutesmins
Total Time 1 hourhr40 minutesmins
Course Side Dish
Cuisine British
Servings 4
Calories 77kcal
Ingredients
500gramsbeetrootraw
2teaspoonhoney
1 teaspoonfresh thyme
1teaspoonoillight oil such as rapeseed oil
2teaspoonbalsamic 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.
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.