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Roasted beetroot with garlic and thyme

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)
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g fresh small beetroot
  • 10 garlic cloves unpeeled
  • 5 fresh thyme sprigs
  • 2 Tbsp olive oil

Method
 

  1. Preheat the oven to 180°C.
  2. 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.
  3. 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.
  4. 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).