honey roast beetroot
I tried this recipe for the first time at the weekend but I tell you what! I’ll make it again. It was quick but really tasty. I was looking for an easy vegetables dish as I had guests for dinner and not much time to cook-the story of my life these days! 
. I had beetroot in my cupboard which I needed to use so I started scouring the internet for possible recipes. I eventually found this one from the BBC good food website.It looked simple enough so I had a go. Really nice! My guests loved it too. So here I am sharing it with you. I’ve discovered beetroot late in life: to be precise a year ago when I started ordering an organic vegetables box every week. You can’t choose the vegetables you get and sure enough one day I found beetroot amongst my delivery. I thought I didn’t like it as I had only ever tasted the awful sliced variety in vinegar before (the one you buy in a jar). But hey, the real mc Coy doesn’t taste anything like it. … It’s delicious! Sweet and earthy. I love it now. I’ve already blogged a summer salad recipe with goat cheese and beetroot and here is a more wintery dish you can have as an accompaniment to many things, including roasts.
INGREDIENTS
700 gr. cooked beetroot (I steamed mine)
2 tsp fresh thyme, chopped
METHOD
Cut the cooked beetroot into 4-6 wedges. Combine all the other ingredients, pour over the beetroot and coat well. Arrange on a roasting tin and roast in the oven (200 degrees) for approx. 25 minutes until nice and sticky. It can also be eaten cold as a salad.
ancora non sono riuscita a far mangiare le barbabietole alla mia famiglia. Dici di ritentare?
Invece: o posti il chutney di mele e pomodori così lo possa fare io o ti devi rassegnare a fornirmerlo per sempre. E’ stato un successone.
Have another go! Didn’t like beetroot either but I’m a convert now. Ok, I will try to resurrect the apple and chutney recipe. I agree it was good!