Roast Beetroot - vegetable

Method

• Wipe all traces of mud from the beetroot trying not to break the skin or root.
• Trim any large leaves (if they are really fresh you can cook them like spinach and toss them in melted butter).
• Put the beetroot in a basin.
• Pour over a little oil and shred the thyme over them.
• Add a few pinches of salt then toss gently.
• Put the beetroot in a roasting tin with a couple of tablespoons of water.
• Cover with foil and roast until the beets are soft.
• This will take anything from 30 minutes to an hour depending on their size.
• Remove the foil toss the vegetables around in the pan squeeze in a little lemon juice then return to the oven for 10 to 15 minutes till sizzling.
• A neat side dish for a Sunday roast. Avoid cooking the beetroot round the joint they will turn the roast potatoes pink.