Inspired by Jamie Oliver’s latest “Christmas Cookbook” 2016, these roasted beets are infused with garlic, thyme and balsamic vinegar. This dish is super easy to make and can be served hot or room temperature.
Makes 8 servings
2 bunches of beets
1/4 cup (120 ml) balsamic vinegar
1 garlic bulb
1/2 bunch of fresh thyme
Preheat oven to 350°F/100°C.
Wash and trim the beets. Cut them into quarters and cook in a large pot of boiling salted water for 25-30 minutes. Drain and once cooled, remove the skins. Break apart the garlic bulb into individual cloves and crush them.
In a large bowl, combine the olive oil and balsamic vinegar. Add the beets and crushed garlic cloves and toss well. Place onto a baking pan and season with salt and pepper. Brush the thyme with olive oil and sprinkle them over the beets, reserving 3-4 sprigs.
Roast for 50 minutes to an hour. Add the remaining sprigs during the last few minutes so they will retain their vibrancy according to Jamie.