Balsamic Roasted Beetroot With Garlic And Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is not my recipe, but one from a good chef friend, Lori, who helped me when I needed a side for my main course in my 7-course dinner. This was so amazing... even the pickiest eater there (who won't eat anything from cheesecake to lamb) liked this so much, he changed his mind about beets. Read more . And my husband who adores beets says this was the best he's had. Not only that, but it's also easy. Ingredients:
25 oz raw beetroot, peeled |
4 tbs olive oil |
2 tbs balsamic vinegar |
2 tbs lemon juice |
1 clove garlic, finely chopped |
1/2 tsp sea salt |
1/2 tsp black peppercorns, coarsely crushed |
2 sprigs fresh thyme |
4 oz butter, cubed |
Directions:
1. Cut the beets in half, or quarters if they're large. Spread the pieces out in a single layer over the base of the roasting tin and tuck in the sprigs of thyme.
2. Put the oil, vinegar, lemon juice, garlic, salt, and pepper into a small bowl and mix well.
3. Pour the mixture over the beets and stir to coat each one.
4. Sprinkle the cubed butter over the beets and cover the roasting tin.
5. Place the beets in a 425 degree oven and roast for about 45 minutes. Use a small, sharp knife to check if they're done. It needs to be tender, but slightly firm in the center.
6. Place the beets on a serving plate and drizzle some of the remaining dressing from the roasting tin around it. Add some more sprigs of thyme and serve immediately.
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