Roast Beetroot with Thyme and Garlic

6-8 small beetroot 
12 good sized cloves of garlic peeled 
1 dsp picked thyme leaves 
Sea Salt 
Freshly ground black pepper 
30ml/1floz olive oil

Beetroot cooked like this are a fantastic accompaniment to roast lamb. 

Wash the beetroot well and remove their tops. Peel and cut them into wedges. 

Heat the oil in a roasting pan and add the wedges of beetroot and the cloves of garlic, toss in the hot oil, sprinkle with the sea salt and black pepper and place in a hot oven preheated to 200ºc/400ºf/gas 6 for about 30 minutes turning occasionally. 

About 5 minutes before they are ready sprinkle with the thyme, toss this through and continue roasting.

 

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