Roast Beetroot

1. 1

   Wipe all traces of mud from the beetroot trying not to break the skin or root.

2. 2

   Trim any large leaves (if they are really fresh you can cook them like spinach and toss them in melted butter).

3. 3

   Put the beetroot in a basin.

4. 4

   Pour over a little oil and shred the thyme over them.

5. 5

   Add a few pinches of salt then toss gently.

6. 6

   Put the beetroot in a roasting tin with a couple of tablespoons of water.

7. 7

   Cover with foil and roast until the beets are soft.

8. 8

   This will take anything from 30 minutes to an hour depending on their size.

9. 9

   Remove the foil toss the vegetables around in the pan squeeze in a little lemon juice then return to the oven for 10 to 15 minutes till sizzling.

10. 10

    A neat side dish for a Sunday roast. Avoid cooking the beetroot round the joint they will turn the roast potatoes pink.

* Per serving · 4 servings · Values may vary.

No additional tips available.