Saturday, March 7, 2009

Balsamic Roasted Beetroot with Garlic and Thyme

Side Dishes:How To Make Balsamic Roasted Beetroot With Garlic And Thyme


750 g raw beetroot , peeled
4 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp lemon juice
1 clove of garlic , finely chopped
½ tsp sea salt
½ tsp black peppercorns , coarsely crushed
2 sprigs fresh thyme
25 g butter, cubed


1 sharp knife
1 roasting tin
1 small bowl
1 cutting board
1 spoon
1 small vegetable knife


Set the oven to 220ºC (425ºF/ gas mark 7).

Cut the beetroot in half, or into quarters if they are large.
Spread the pieces out in a single layer over the base of the roasting tin and tuck in the sprigs of thyme.

Put the oil, vinegar, lemon juice, garlic, salt and pepper into a small bowl and mix well

Pour the mixture over the beetroot and stir to coat each one.

Sprinkle the cubed butter over the beetroot and cover the roasting tin with foil

Place the beetroot in the preheated oven and roast for about 45 minutes.
After this time, use a small sharp knife to check if the beetroot is ready.
It needs to be tender but still slightly firm in the centre.

Place the beetroot onto a serving plate and drizzle some of the remaining dressing from the roasting tin around it.
Add some more sprigs of thyme to garnish and serve immediately.

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