Roast beetroot with vinegar and thyme - Roast

Method

This can be made in any quantity.

Wash as many small to medium beetroot as necessary. Place them in a baking dish and add a little olive oil, salt and pepper, tossing so each beetroot is well-coated.

Place in a 180C oven for about 15-20 minutes until the beetroot is tender. Add 3-4 (or more) cloves of minced garlic and 2-3 tbsp of fresh thyme, mix well and return to the oven for 3 minutes.

Remove from the oven and sprinkle with 3-4 tbsp of balsamic vinegar.

Serve hot or at room temperature.