Roast Beetroot
By: Anonymous
Published: Saturday, February 13, 2010 - 10:11am

Ingredients




8 smalltomedium raw beetroot
oil vegetable or olive<
4 sprgs thyme
lemon juice

Preparation

1 Wipe all traces of mud from the beetroot trying not to break the skin or root. 2 Trim any large leaves (if they are really fresh you can cook them like spinach and toss them in melted butter). 3 Put the beetroot in a basin. 4 Pour over a little oil and shred the thyme over them. 5 Add a few pinches of salt then toss gently. 6 Put the beetroot in a roasting tin with a couple of tablespoons of water. 7 Cover with foil and roast until the beets are soft. 8 This will take anything from 30 minutes to an hour depending on their size. 9 Remove the foil toss the vegetables around in the pan squeeze in a little lemon juice then return to the oven for 10 to 15 minutes till sizzling. 10 A neat side dish for a Sunday roast. Avoid cooking the beetroot round the joint they will turn the roast potatoes pink. 11 Serves 4 as a side dish