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Honey-roast beetroot

This is lovely hot or cold, and even better a day later when flavours have developed

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 106
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 15
  • Protein 3
  • Fat 4
  • Fibre 2
  • Salt 0.35

Nutrition per serving

  • Calories 106
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 15
  • Protein 3
  • Fat 4
  • Fibre 2
  • Salt 0.35

Ingredients

  • 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

Method

  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.

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