Roast Beetroot

Shopping list

• Beetroot

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• Salted water — for boiling

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• Olive oil — for roasting

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• Thyme — for roasting

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Step by step

1. 1

   Trim the heads off each the beetroot (no need to peel). I recommend a big batch cook in summer. You can wear gloves or simply enjoy the novelty having pink fingers.

2. 2

   Boil the beetroot in plenty of salted water for about 20 minutes, or until nice and tender.

3. 3

   Drain, cool, and slip off the skins.

4. 4

   Halve or quarter each beetroot.

5. 5

   Roast with a drizzle of olive oil and perhaps some thyme, for about 30 minutes.