Roast Beetroot

Sweet roasted beetroot with a splash of vinegar, a colourful addition to the Sunday table.

TIME BREAKDOWN
Prep: 10 min
Cook: 1h
Total: 1 hour 10 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 800g raw beetroot, scrubbed and trimmed
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp caster sugar
  • 2 sprigs fresh thyme
  • Salt and black pepper to taste

Method

  1. Heat the oven to 200°C (180°C fan)/gas 6.

  2. Cut the beetroot into wedges and toss in a roasting tin with the oil, thyme and seasoning.

  3. Cover tightly with foil and roast for 30 minutes.

  4. Remove the foil, add the vinegar and sugar and toss. Roast for a further 25 to 30 minutes until tender and caramelised.