Balsamic & Thyme Whole Roasted Beetroot

Beetroot bulbs coming into fruition? Here's a simple recipe to show off your harvest at its best.

Serving Suggestion: alongside rare roast beef, spring salad & Slow Roasted Tomatoes with Breadcrumbs, Marjoram & Capers.

Difficulty Level: 1

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Ingredients:

Serves 4 - 5 as a side

• 5 medium sized beetroot, uncooked

• 3 tbsp good quality balsamic vinegar

• 3 tbsp extra virgin olive oil

• a few sprigs of fresh thyme

• Salt & Pepper

Horseradish sauce (optional):

• 150ml/7fl oz of crème fraiche

• 3 tsp creamed horseradish

• Handful of chopped chives

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Method:

1. Preheat the oven to 230C/450F/gas mark 8.

2. Wash the beetroot and cut off the stems and leaves, leaving about 5cm/2” of stem attached. This is important; otherwise the beetroot will ‘bleed’ during cooking. Tear off a large piece of tin foil, place the beetroot in the middle, scatter over some sea salt, black pepper, the olive oil, balsamic vinegar and a few sprigs of thyme. Bring up the sides of the foil and crimp the edges together, making a loose, domed parcel, leaving space for the air to circulate inside during cooking.

3. Put into a roasting tin and cook for two hours until soft.

4. (optional) to make the horseradish sauce, mix the horseradish into the tub of crème fraîche and season with salt and freshly ground black pepper.

5. To serve, generously dollop the horseradish sauce over the beetroot and scatter with snipped chives. Serve hot.

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