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Thyme and honey-roasted beets
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By Alex Head
'Bright beetroot brings instant cheer to the table. Roasting it is not only stress-free but also enhances the root’s earthy-sweet flavour, in a lovely contrast to the rich pork.'
Serves: 4
3-4 raw beetroots
4 garlic cloves, peeled and lightly bashed
4 shallots, peeled and halved or quartered
8 sprigs thyme
3 tbsp clear honey
4 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1. Preheat the oven to 180˚C, gas mark 4. Wash, top and tail the beetroots, set the stalks aside, then cut the beets into quarters (or eighths, if large) and put on a baking tray. Slice the beetroot stalks into 1cm pieces and add to the baking tray along with the garlic, shallots and thyme. Drizzle over the honey, oil and vinegar. Season with salt and give everything a good mix. Cover with foil and roast for 20 minutes, then uncover, toss everything, and roast for another 20 minutes until cooked through. Remove the thyme stalks before serving with the pork.
Typical values per serving:
Energy |
1,015kJ 244kcals |
---|---|
Fat | 15g |
Saturated Fat | 2.2g |
Carbohydrate | 22g |
Sugars | 21g |
Protein | 2.5g |
Salt | 0.2g |
Fibre | 3.5g |
Vegetarian, Gluten free, High in folic acid
This recipe was first published in Mon Oct 12 14:58:00 BST 2020.
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