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.