Roasted golden beetroot with thyme and honey


Serves 4-6


15-20 small golden beetroots

45ml olive oil

15ml lemon juice

15ml honey

Salt and pepper

15ml lemon thyme leaves


Boil the beetroot until soft, drain and when cool enough to handle remove the skins. Cut into quarters.place in a roasting or ovenproof dish. Combine the olive oil, lemon juice, honey and seasoning. Pour over the beetroot. Scatter over the lemon thyme. Roast at 180C for 20-30 minutes. Serve warm as is or cool and toss into a salad.


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