Recipe

Balsamic Roasted Beetroot With Garlic And Thyme Recipe

	Aimee / All my dishes 2 years, 4 months ago This is not my recipe, but one from a good chef friend, Lori, who helped me when I needed a side for my main course in my 7-course dinner. This was so amazing... even the pickiest eater there (who won't eat anything from cheesecake to lamb) liked th... More Prep:20m Cook:45m Servings:4	Aimee
	beet thyme garlic side vegetable balsamic

Does this look good? Yeah! / Nope

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Ingredients

25 oz raw beetroot, peeled

4 Tbs Olive oil

2 Tbs Balsamic Vinegar

2 Tbs Lemon juice

1 clove garlic, finely chopped

1/2 tsp sea salt

1/2 tsp black peppercorns, coarsely crushed

2 sprigs fresh thyme

4 oz butter, cubed

Directions

Cut the beets in half, or quarters if they're large. Spread the pieces out in a single layer over the base of the roasting tin and tuck in the sprigs of thyme.

Put the oil, vinegar, lemon juice, garlic, salt, and pepper into a small bowl and mix well.

Pour the mixture over the beets and stir to coat each one.

Sprinkle the cubed butter over the beets and cover the roasting tin.

Place the beets in a 425 degree oven and roast for about 45 minutes. Use a small, sharp knife to check if they're done. It needs to be tender, but slightly firm in the center.

Place the beets on a serving plate and drizzle some of the remaining dressing from the roasting tin around it. Add some more sprigs of thyme and serve immediately.

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Comments

edmund 2 years, 4 months ago said:
I personally adore beets, and this is the single best beet dish I have ever had. It's amazing.

notyourmomma 1 year, 11 months ago said:
I love beets too and can't wait to make this to add to my beet recipe file. Bookmarked. Thanks for the post.

pink 1 year, 11 months ago said:
I just do not like seeing people get a Rating of a *3* and that isn't nice...this is such a good recipe. It deserves a ^5!

aimee 1 year, 11 months ago said:
Thanks, I think people just didn't notice that the first words are "This is not my recipe." Someone found the same recipe on a different site, and for some reason thought I stole it. I just added it because it was such a wonderful recipe, and it went with the menu I attached it to. I'm glad you like it, it really is a wonderful recipe! =)

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