Roasted beetroot with garlic and thyme
18 May 2017
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Background
Beetroot is very healthy, and due to their sweetness it’s loved by many kids too. This Roasted beetroot with garlic and thyme is really easy to make, particularly if use organic beets which don’t need to be peeled. I(f you’re using the oven to make a roast dinner - it’s worth making this dish - then use the roasted beets for salads and side dishes ( or just serve it on the side to your roast meat)
Ingredients
- 450g fresh, small beetroot
- 10 garlic cloves, unpeeled
- 5 fresh thyme sprigs
- 2 Tbsp olive oil
Instructions
- Preheat the oven to 180°C.
- If the beetroot is organic, just scrub the skin, only peel if it's not organic. Remove the ends, then cut the beets into wedges.
- Put the beetroot wedges garlic cloves (unpeeled) in a small roasting dish. Scatter the thyme leaves on top and drizzle with the olive oil. Season with salt and pepper then toss together.
- Cover the tin with foil and roast for 45 minutes, or until the beetroot are tender. Serve warm or cold with the whole garlic cloves (squeeze the flesh out of their skin).
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Categories
- Meal Type: - Budget - Everyday - Lunch - Side - Supper
- Cuisines: - Italian
- Occasions: - Christmas - New Year - Parties - Picnic - Sunday Lunch
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Gluten Free - Healthy - High Fibre - Nut Free - Vegan
- Skill Levels: - Easy
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