Roast Beetroot
by Recipe_Filer • 2026
About this recipe
Tender whole beetroot, boiled until soft, then skinned and ready to roast with olive oil and thyme. A versatile side dish or salad base, perfect for summer batch cooking.
Prep
15m
Cook
30m
Serves
Rating
—
Total time · 45m
Ingredients
Kitchen HelpShopping list
Salted water — for boiling
Olive oil — for roasting
Thyme — for roasting
Instructions
Step by step
- 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
Boil the beetroot in plenty of salted water for about , or until nice and tender.
- 3
Drain, cool, and slip off the skins.
- 4
Halve or quarter each beetroot.
- 5
Roast with a drizzle of olive oil and perhaps some thyme, for about .
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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