Here's
the second of my favourite beetroot recipes. I said in “Back
to reality – a birthday lunch” that
I love to serve both hot and cold dishes. This beetroot selection is
delicious either way and I use both as sides as part of a lunch or al
fresco food especially at this time of year. They are great with
burgers too!
Honey
Roasted Beetroot
Balsamic
vinegar – 2 tsp
Olive
oil – 2 tbsp
Clear
honey – 2 tbsp
Cooked
beetroot – 500g
Salt
and black pepper
Chopped
fresh thyme – 2tsp or a sprinkle
of
dried if you can't get fresh
Choose
beets of a similar size and preferably as small as possible and roast
in foil – 180fan/200c/Gas 6 for an hour and then test with a paring
knife, leave to cool and then peel. If your beets are larger then you
may need another 15 minutes, then test again.
Pre-heat
your oven to 200fan/220c/Gas7.
Mix
together the thyme, vinegar, olive oil and honey in a bowl until well
combined.
Cut
the beetroot in half and place into the bowl with the honey mixture
and season, to taste, with salt and black pepper.
Place
the beetroot into a deep roasting tray and roast in the oven for 15
minutes, or until the beetroot is sticky and glazed.
Don't
forget – you can use plan b mentioned at the end of “Beautiful
beetroot” if you run
out of time!
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