Honey Roasted Beetroot

Nothing beats beetroot.  It can be served hot or cold, grows quickly and easily in New Zealand during the summer and thanks to it’s sweet flavour, it’s guaranteed to be a hit with all the family…

4 medium sized beetroot

2 Tbsp olive oil

8 springs of fresh thyme

2 Tbsp liquid honey

1 Tbsp balsamic vinegar

1 Tbsp water

Preheat the oven to 180°C.

Trim and peel the beetroot and cut into quarters.

In a baking paper lined roasting pan dish, lay the sprigs of thyme, place the beetroot on top, and drizzle with the olive oil.  Place in the oven for 40 minutes, turning at the 20 minute point.

Mix the honey and balsamic vinegar together.  After the beetroot has been roasting 40 minutes, take it out of the oven and cover it with the honey, balsamic vinegar and water mix (making sure you turn the beetroot around to get full coverage).

Place the pan back in the oven for a further 20 minutes to complete the roasting.  Turn/stir half way through, and at the very end to ensure the beetroot stays moist and glossy.

Serves 4-6 as a side dish.