Honey-roast beetroot

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Good Food

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Recipe by Good Food

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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.

Per serving

106 kcalories, protein 3g, carbohydrate 16g, fat 4 g, saturated fat 1g, fibre 2g, salt 0.35 g

Latest comments and suggestions

• Elaine

  05 November 2007

  Elaine rated and commented on this recipe

  

  Beautifully sweet, piquant and earthy. Very easy to pop in the oven with the sunday roast. Cooked this alongside roast chicken, roast potatoes and green veg.

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• Kerry

  09 February 2008

  Kerry commented on this recipe

  Very tasty and easy to make. I served it with vegetarian rissoles and baked vegetables.

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• Rachel

  20 March 2008

  Rachel commented on this recipe

  they go great in a basic salad too. All my family and friends loved them

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• christophe

  11 June 2008

  christophe rated and commented on this recipe

  

  as good as impressive on a table during the weekend !

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• Laura

  29 September 2008

  Laura rated this recipe

  

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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

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 5 mins

Super healthy

Good source of folic acid

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

Per serving

106 kcalories, protein 3g, carbohydrate 16g, fat 4 g, saturated fat 1g, fibre 2g, salt 0.35 g

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