As mentioned before, any time I see candied beetroot I’m immediately under their spell. I have no choice but to buy them. So, when I spotted them in the week leading up to Christmas I knew I needed a way to bring them in to Christmas dinner.
What you need:
- A mixture of normal, golden and candy beetroots
- A squeeze of honey
- A few sprigs of fresh thyme
- A drizzle of balsamic vinegar
- A drizzle of olive oil
It couldn’t be easier:
- Pre heat oven to 200 degrees C.
- Peel all of the beetroots. Be amazed by all of the colours.
- Cut them into rough quarters. If, like me, you have a variety of sizes of beetroots, try to make the chunks into roughly the same size – this will mean they all cook at the same rate.
- Put them all in a baking trey and drizzle the vinegar and honey on top. More honey than oil. Sprinkle in the thyme and then cover all with a drizzle of oil.
- Put in the oven for approx 20-30 mins. The beetroots will still be firm but they should be a lot softer. The balsamic, honey and oil should have come together to make a wonderful glaze sauce.
- Put onto a serving plate and enjoy!
- These can be made a day in advance and re-heated if needed. This is no problem and actually allows the flavours to develop more.