Roasted Beetroot with Thyme 🌿

What’s Cooking Today? 👩🏻‍🍳

Show off and impress your parents with this Lag B’Omer, the first of two mouth-watering recipes, when you celebrate with friends and family in the warm sun with your BBQ this year.

While some of the grown-ups are busy with the BBQ, let’s create a delicious, roasted beetroot salad using thyme, but this recipe doesn’t take much time to make! This is what one parent said:

“This was the best food that she's made so far. The beetroot in particular was delicious.”

You better double up the ingredients as people will definitely want more!

Can’t beat the beetroot … Let’s get cooking!🥙

Method 📖

1. Turn oven on to 180°C (356°F)

2. Wash the beetroot, including the top and tail. Keep the stems. Leave the skin on.

3. Cut the beetroot into quarters and place on a baking sheet lined with baking/greaseproof paper.

4. Slice the onion in half and then cut into long slices. Crush the garlic and add to the tray with the beetroot.

5. Remove the beetroot's stems, discard the leaves, and slice into finger-length slices. Add these to the baking tray.

6. Add the honey, olive oil, thyme and balsamic vinegar to the beetroot and mix together.

7. Place the baking tray in the oven and bake for 25 minutes.

8. Once cooked, using tongs, remove the beetroot and onions and discard the juices.

9. Serve.

This salad can be served cold or at room temperature, but it can also be eaten hot if desired.