•8 tennis ball size, fresh beetroots
•3 tbsp extra virgin olive oil
•1 tbsp sea salt.
•2 sprigs fresh thyme
Preheat the oven to 400°F/200°C/Gas Mark 6
•Carefully wash the beetroot under cold running water and pat dry with kitchen paper. Cut away and leaves making sure you leave at least 1" of stalk, preferably a little more.
•Place the beets in a large, roomy roasting tin, sprinkle with the oil, roll the beetroots in the oil to make sure they are well covered. Sprinkle with salt and thyme.
•Bake in the preheated oven for 40 - 45 minutes or until the beets are soft but not shrunken. Leave to cool, rub the skin away with a piece of kitchen paper, cut away the root and stalks and use as desired.
Roast beetroots work well with soft goats' cheese and seasonal greens, in a salad, gently warmed and served on pasta with fresh rocket, as a side dish with any meat, or simply on their own with an extra drizzle of olive oil.
KB and Whitesnake