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Honey-roast beetroot

Honey-roast beetroot

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A star rating of 4.6 out of 5.35 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This is lovely hot or cold, and even better a day later when flavours have developed

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal106
fat4g
saturates1g
carbs16g
sugars15g
fibre2g
protein3g
low insalt0.35g
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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

Method

  • STEP 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.

Recipe from Good Food magazine, January 2007

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Overall rating

A star rating of 4.6 out of 5.35 ratings
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