This is exactly how I prefer to eat beetroot: straight out of the garden, cut into cubes and roasted in the oven. Today I added some new flavours to them and they were even better! This is my new standard from now on!
Today was the first schoolday for my two oldest children, but the youngest only starts next week. So for the first time in a long time it was just the two of us again. That can be boring if you are four and desperate to start school just like everyone else. So he needed some proper distraction.
When lunchtime came, I thought it might be a good idea to try the beetroot from the garden for the first time this season, that would cheer him up! He had sown them himself in Spring because he loves beetroot so much. As soon as I mentioned the option to him, he shot in my way too big garden shoes and ran into the garden. He asked him to take out three just for lunch for the two of us. Don’t they look gorgeous? What other vegetable has got these beautiful colours?
He gave them a good wash under the tap, cut of the leaves…
and then they were ready to hand over to mummy!
If you like roasted beetroot, why not try this salad with roasted beetroot and sweet potato as well?
Roasted beetroot with honey and balsamic
|Prep:||Cook:||Yield: serves as a side for the family||Total:|
- 3 beetroots
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- a few twigs of fresh thyme
- Clean the beetroots well, but there is no need to peel them. Just cut of the little roots coming out at the bottom and possibly some thicker skin at the top.
- Cut the beetroots into cubes and bring into a bowl.
- Mix the honey, olive oil, balsamic vinegar and the thyme and pour this mixture over the beetroot cubes.
- Toss the cubes so they are well coated with the mixture and empty the bowl on a with baking paper lined oven tray.
- Roast your beetroot during 30 minutes on 180 º Celsius.
from More Than Just Carrots