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Honey Roasted Beetroot

These sweet honey roasted beetroot elevate any simple salad or try serving as side for your Sunday roast.

Difficulty Easy
Time 30 minutes
Serves 4
Diet Vegetarian
  • 1 jar Baxters Baby Beetroot

  • 50g honey

  • 50ml rapeseed oil

  • Salt and pepper

  • 4 cloves garlic

  • Small bunch thyme

  • 200g yogurt

  • 100g goats cheese

  • 5g cracked black pepper

  • Juice of 1 lemon

Baby Beetroot
Baby Beetroot
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Preheat oven to 180°C.

Open and strain beetroot in a sieve over a bowl making sure to keep the pickle vinegar.

Cut the beetroot into even sized wedges.

Place a deep roasting tin in the oven with the oil in and allow to heat up.

Add the wedges, garlic and thyme. Season.

Roast for 20 minutes shaking regularly.

Add the honey and cook for a further 10 minutes, shaking form time to time to ensure beets are coated in honey. The honey will reduce and give the beets a beautiful golden glaze.

In a bowl combine the goats cheese and yogurt whisking to make sure there are no lumps.

Add the pepper and season with salt.

To serve spoon the beets into a large bowl and drizzle over the goats cheese yogurt.

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