Honey-roast beetroot

Good Food team

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Serves 6

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.5 out of 5.51 ratingsRate

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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

Dairy-free

Egg-free

Gluten-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal115
fat4g

low
saturates1g
carbs16g
sugars15g
fibre3g
protein3g
salt0.35g

low

Method

step 1

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.

Recipe from Good Food magazine, January 2007

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A star rating of 4.5 out of 5.51 ratings

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