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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