Ingredients

8 fresh beetroots
3 tbsp extra virgin olive oil
1 tbsp sea salt flakes
2 sprigs fresh thyme

Method

1. Preheat oven to 200 degrees.
2. Carefully wash the beetroot under cold running water and pat dry.
3. Cutaway the leaves making sure you leave at least 2.5cm of stalk, preferably a little more.
4. Place the beets in a large oven proof baking dish and sprinkle with olive oil.
5. Roll the beetroot in the oil to make sure it is well covered. Sprinkle with sea salt and thyme.
6. Place in the oven and bake for 40 – 45 minutes or until the beets are soft but not shrunken.
7. Remove from the oven and set aside to cool.
8. Once cooled, rub the skin away, it should come away easily. To avoid staining your hands you may want to wear gloves.
9. Cut away the stalks and then use as desired.
10. Roast Beetroot can be enjoyed in a salad, as a side dish or simply as is with an extra drizzle of olive oil.
11. Enjoy!