This is lovely hot or cold, and even better a day later when flavours have developed
- Cooking Time Prep 5 mins
Cook 25 mins - Skill Level Easy
- Servings Serves 6
Kcalories
106
Protein
3g
Carbs
16g
Fat
4g
Saturates
1g
Fibre
2g
Sugar
15g
Salt
0.35g
- 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
- 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.
0 comments:
Post a Comment