Honey-roast beetroot

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• 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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• Beryl

  11 January 2009

  Beryl rated and commented on this recipe

  

  Excellent ! I served it with Chicken Chasseur. Will definitely try it again.

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• lalybaba

  21 January 2009

  lalybaba commented on this recipe

  Have made this time and time again love it. It's always a big hit with roast bird of whatever description (other than the slang one!!)

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• jo_fielding

  19 July 2009

  jo_fielding rated and commented on this recipe

  

  Yum - really tasty and straightforward to make. We were going to save some for the next day but ate it all. Had it with home made chicken rissoles, new potatoes and spinach. Will make again when beetroot next appears in the veg box.

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• Julia

  30 July 2009

  Julia commented on this recipe

  We have a bumper crop of beetroot at the allotment this year, and rather than pickling all of it, I decided to try out a few different recipes: this one takes the prize for flavour and ease. I made a couple of changes: I used raw beetroot, and I added some goats cheese in the last few minutes of baking: devine!

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• westy

  10 August 2009

  westy rated and commented on this recipe

  

  used raw baby homegrown beetroot sliced in half and cooked as per the recipe. The result was very tasty and the sticky dressing did not overpower the earthy flavour of the beetroot. would definately make this again.

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• Dilys

  09 September 2009

  Dilys commented on this recipe

  How long will I need to cook this for if I use raw beetroot??

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• Pika

  13 September 2009

  Pika commented on this recipe

  @Dilys: I usually cook it for about 35 to 40 mins, but rapped in a tin foil. You can check it from time to time and you'll know when it's done.

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• Lisardb

  21 October 2009

  Lisardb rated and commented on this recipe

  

  Absolutely delicious! I cooked this with a leftover bulb of fennel, and even that tasted lovely. I served it with jacket potatoes and pork steaks. A winner.

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• Alistair

  23 December 2009

  Alistair commented on this recipe

  I was a bit disappointed with this. Looked as though it was going to be better than it was! I prefer it with less honey and not cooked (starting with cooked beetroot that is!). It is much fresher and the thyme stays sharp.

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• Jana

  25 August 2010

  Jana rated and commented on this recipe

  

  The honey sets off the vinegar just right. I peeled then boiled fresh beetroot for 30 mins before roasting and served with slow roasted chicken and fresh steamed veg. Delicious.

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• andslau

  23 September 2010

  andslau rated and commented on this recipe

  

  Very good; also tasty with maple syrup and scrapings of orange zest. In a goat's cheese, salad leaf and pumpkin seed salad. Mmmm.

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• Sam

  28 September 2010

  Sam rated and commented on this recipe

  

  FANTASTIC! I used this recipe on Sunday and it was excellent - easy to make and everyone includingthe beetroot hater liked it!

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• alan

  10 November 2010

  alan rated this recipe

  

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• lindeens

  13 November 2010

  lindeens rated this recipe

  

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• verana

  21 February 2011

  verana rated and commented on this recipe

  

  It was OK. Not a recipe that I will rush to make again. However, when I tasted the dressing for seasoning I found it was delicious so I will definitely be using that for salads in future.

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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

Preparation and cooking times

Prep 5 mins

Cook 25 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, sugar 15g, salt 0.35 g

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