How to roast beetroot
Roasted beetroot caramelises in its own natural sugars – a perfect low-fibre option for salads, sandwiches, rice bowls, pizzas and more
INGREDIENTS
A bunch of beetroot (normally four-six depending on size)
Light olive oil
3-5 sprigs of thyme
Salt and pepper to season
OPTIONAL VINAIGRETTES
Pairs well with cheese and meats
Add 50ml olive oil, 15ml red wine vinegar, ½ tablespoon finely chopped thyme, 1 tablespoon honey, salt and pepper into a jar and stir.
Pairs well with egg
Mix 1 teaspoon Dijon mustard, 2 tablespoons white balsamic vinegar, 6 tablespoons olive oil and salt and pepper to taste into a jar and stir.
METHOD
Wash the beetroots and dry with a paper towel.
Trim the roots and the leafy tops. Leave 1 inch of the stem as this prevents the juice from leaking.
Place beets on aluminium foil, drizzle with a olive oil and thyme. Wrap beets in foil and transfer to a baking place.
Place in a preheated oven 200°C/392°F/Gas mark 6 for around 45-60 minutes depending on the size of the beetroot. Smaller beetroot will cook quicker than larger ones.
Remove from the oven and test with a skewer. The beetroot should be fork tender. Place the beetroot back in the oven if further cooking is required.
Remove from the oven and let the beetroot cool.
Pop a pair of disposable gloves on to prevent your hands staining and remove the skin with a paper towel. Removing the skin makes this dish low residue.
For the vinaigrette (pairs well with cheese and meat)
Add 50ml olive oil, 15ml red wine vinegar, ½ tablespoon finely chopped thyme, 1 tablespoon honey, salt and pepper into a jar and stir. Put the lid on the jar and shake until emulsified.
Drizzle onto cooled beets.
Tip: Add to rice bowls (link here), use as a topping for sandwiches (especially egg mayo), salads or with ricotta.