Roasted beetroot with garlic & thyme.

We are lucky enough to always get given fresh beetroot from Pa's veggie garden and are even more lucky now that we have our own to harvest from our own veggie garden!

After eating our beetroot like this for quite sometime, the stuff out of a can does not interest us what so ever.

Its simply delish and ridiculously easy!

Ingredients:

Fresh beetroots

Some fresh garlic cloves (I used 4 in this batch)

Fresh thyme (I used 3 sprigs)

Olive oil

Balsamic vinegar

What to do:

1. Cut off the ends off the beetroots
2. Place them on a big piece of foil
3. Smash the garlic cloves up a little bit (skins and all) and pop them on the foil as well.
4. Add your thyme on top
5. Drizzle with olive oil
6. Wrap the foil up with all the goodies into a little parcel
7. Put your little parcel on to a tray and into the oven on 180c  for an hour (approx)



8. They are done once you can get a fork through them.

Once they are cooked, let them cool down a little bit (so your don't burn your hands)

9. Time to rub / cut the skins off (I suggest wearing gloves as the colour stains your hands)

10. I throw out the thyme and garlic but you could definitely include the roasted garlic
11. Then cut them all up into small pieces and dress with a drizzle of olive oil and balsamic vinegar.

YUMMMM!