~honey roast beetroot~

Honey roast beetroot

This makes for a delicious beetroot side dish.

And it doesn’t take much preparation!

Ingredients: enough for 4 as a side dish

500g cooked beetroot* (unvinegared)

2tsp fresh thyme (chopped)

2tsp balsamic vinegar

2tbsp olive oil

2tbsp clear honey

*just chop up as much beetroot as you think you’ll need, the dressing can easily be adjusted as required.

How to: Mix the thyme, vinegar, oil and honey together in a small bowl or jug. Roughly chop the beetroot into bite sized chunks and put in a small roasting tin. Pour the dressing over the top and stir everything together until all the beetroot is coated with dressing. Bake at 180°C for about 25 mins until the beetroot is glazed and slightly sticky.

Serve warm or cold.

I like to sprinkle a little extra chopped thyme on the top for decoration!

This can be kept in the fridge for a day or 2 and is really good served with bbq chicken or a simple cheese salad.

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6 Comments

Filed under salads, vegetarian

6 responses to “~honey roast beetroot~

  1. What a splendid recipe, thanks so much for sharing – will attempt to try it! =)

  2. YUMMY!! I love beetroot, but always prepare it the South Indian way. This is so simple and I’m sure it’s delicious 🙂

  3. Ugh. I just want to make all your recipes–they all look SO GOOD!!

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