- Preheat the oven to 200C fan.
- Put the whole beetroots and thyme on a baking tray. Drizzle over 2 tbsp vinegar and 2 tbsp olive oil. Season with Maldon Sea Salt. Cover the tray with a layer of parchment paper, followed by a layer of foil. Tuck the foil round the edges of the tray to create a sealed environment for the beetroot to steam.
- Roast for 30-45 minutes, depending on the size of the beetroots, until tender (check by inserting a knife, it should go in easily).
- Once the beetroot is just cool enough to handle, cut into wedges and return to the tray with all the roasting juices. Add the remaining 2 tbsp olive oil and drizzle over the honey. Toss gently to coat and return to the oven for 20 minutes until caramelised.
- Drizzle over the remaining vinegar and extra honey to serve.
Serving: 4-6
Prep Time: 5 minutes
Cook Time: 45-55 minutes
Ingredients
450g beetroot, scrubbed clean
Small bunch of thyme
3 tbsp red wine vinegar
4 tbsp olive oil
A pinch of Maldon Sea Salt
2 tbsp runny honey, plus extra for serving
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