Golden and Candied Beetroots, Roast in Honey

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.



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