Our honey-roast beetroot is lovely hot or cold, and even better a day later when flavours have developed. Enjoy as a Sunday roast side dish or as part of a picnic spread
Ingredients
- 670g large cooked beetroot, unvinegared (we used 3 x 250g packs of organic beetroot from Waitrose)
- 2 tsp fresh thyme
- 2 tsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp clear honey
Method
-
Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.