A fantastic recipe that makes a wonderful side dish for any roast meat. Vac-packed beetroots are roasted in oil, honey, balsamic and fresh thyme, turning them sweet and sticky. Delicious with mash potatoes, these beets taste even better the next day.
- 700g large, cooked vac-packed beetroot, not pickled
- 2 tbsp. each oil and runny honey
- 2 tsp. each balsamic vinegar and thyme leaves
- Salt and pepper
Heat the oven to 180C. Cut the beets into wedges and spread in a roasting tin.
Whisk the oil, honey, balsamic and thyme together and pour over the beets. Toss to coat and spread in a single layer. Season.
Roast for 25-30 minutes or until the beets are tender and sticky. Turn halfway through cooking.