Recipe for Roasted Beetroot, with honey, orange and thyme. Delicious as a veggie side dish
4 large beets, peeled, cut into 3/4-inch cubes
1/2 cup orange juice, or the juice of 2 oranges
2 tsp fresh chopped thyme, or 1 tsp dried thyme leaf
2-3 Tbsp honey or agave nectar, to taste
Kosher salt and fresh ground black pepper, to taste
Preheat oven to 375F/190C.
Place beets in a nonstick roasting pan, and stir in remaining ingredients.
Cover with aluminum foil and bake at 375F/190C, stirring occasionally to keep beets from sticking, for 45 minutes, or until beets pierced with a sharp knife are tender all the way through.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.