Beetroot cooked like this are a fantastic accompaniment to roast lamb.
Roast Beetroot with Thyme and Garlic
Beetroot is typically in season in the UK from late spring to early autumn, roughly from May to October. However, the exact timing can vary depending on local climate conditions and specific varieties of beetroot. It’s always a good idea to check with local farmers’ markets or grocery stores for the most accurate information on when beetroot is in season in your area.
Yield: Serves 4 as a side dish
Method
Wash the beetroot well and remove their tops. Peel and cut them into wedges.
Heat the oil in a roasting pan and add the wedges of beetroot and the cloves of garlic, toss in the hot oil, sprinkle with the sea salt and black pepper and place in a hot oven preheated to 200°C/400ºf/gas 6 for about 30 minutes turning occasionally.
About 5 minutes before they are ready sprinkle with the thyme, toss this through and continue roasting.