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Recipes

Roast beetroot

A really simple and delicious way to cook beetroot. The sweet and mellow flavours complement roast chicken perfectly.

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Ingredients

For the glaze

Method

  1. Preheat the oven to 180C/360F/Gas 4.

  2. Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil.

  3. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side.

  4. To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme

  5. Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season.

  6. Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately.

How-to videos

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De-glazing pan gravy