Slow-Roasted Garlic Beets
Beets. Bears. Battlestar Galactica!
Beets really are the best. Dwight Schrute had it right there. I wish I had a beet farm!
Also. Like. the puns. TURN UP THE BEET. Just beet it. Beets me. Puns for dayyyssssss.
Ok so this was an accidental recipe. I had no food, and I was too lazy to go to the shops. After some scrounging in my fridge I found one lonely beetroot, and some fresh thyme. Easy peasy – add some garlic and you’re golden. Far too lazy to peel them I thought, hey what’s a little extra fibre gonna hurt? Best decision ever – the skins just add the deep nutty flavour and go a leeeetle beet (PUNS) crispy. It’s amazing.
So give it a go – make the beets. Serve them up with some salad or even just by themselves if you are uber lazy like me.
- 4 - 6 beetroots
- 1 tsp crushed garlic
- 6 stalks fresh thyme
- 1 tsp flaked salt
- Splash of olive oil
- Preheat the oven to 180°C
- Cut the beets in half (keep the skins on) and drizzle in some olive oil before putting them straight in the oven on a greased tray. Bake for 20 - 30 minutes.
- Now remove the beets and score each half (quite deep) with a sharp knife.
- Press the crushed garlic and thyme into the cut lines of the beetroots, and sprinkle with some salt. Add some extra thyme stalks to the pan and return to the oven for another 35 - 45 minutes.
- Try with some fresh chilli for a bit of a kick!