Farmersgirl Kitchen

Baked Beetroot with Local Honey and Thyme

Uncategorized | October 18, 2013 | By

Some days you get a bonus!  Last week when I had a few days off work, a neighbour saw me and offered me some of the huge crop of beetroot that he had grown in his garden.  His car boot was full of beetroot and he reckoned he was feeding half the village.  I certainly wasn’t going to turn down these beauties which I saw him pull from the ground just a few minutes before I took these photographs.

I made Beetroot Chutney with the biggest of the beets, like this monster above.  I kept the four best beets to bake.  I cleaned the worst of the earth off them in a bucket outside, then removed the leaves and scrubbed them.  You can bake them as they are but I like to wrap them in foil to save them from burning or drying up.  The baking time depends on the size of the beetroot, I cooked mine at 180C for an hour and a half.  When the beetroot is cooked, take them out of the foil and while still warm, slip off the skins (I usually wear rubber gloves, otherwise you end up with purple hands) and quarter the beets.

Place the quartered beetroot into an ovenproof dish and spoon over two teaspoons of good local honey, 1 tbsp of rapeseed or other light oil and a tsp of fresh thyme leaves.  Put this back into the oven for about 5 minutes to warm through, then add 2 tsp of balsamic vinegar.

This is the fabulous local honey I used from John Mellis Apiaries at Auldgirth.  It is thick but not grainy, the flavour is intense and so good.  A little goes a long way and I’m guarding it carefully from Mr Farmer who would have it finished in a matter of a couple of days.

I’m entering this recipe for Shop Local, the Blogging Challenge run by Elizabeth’s Kitchen.

 I’m also entering this for Cooking with Herbs, the monthly blogging challenge run by Karen at Lavender and Lovage, for any recipe cooked with herbs.

Comments

  1. Leave a Reply

    Gina
    October 18, 2013

    I love beetroot so much! I do this exact same thing and add a little cinnamon, really brings out a lot of flavor especially with the thyme 🙂

  2. Leave a Reply

    Galina Varese
    October 18, 2013

    I love the sound of that. For some reason the Brits don't appreciate the beets. I love roasted beets

  3. Leave a Reply

    Gina
    October 18, 2013

    Brits don't appreciate beets? Wow, I have only ever eating up to my ear full of beets here in the UK! I grew up in Texas and we never ate anything except canned beets. 🙂

  4. Leave a Reply

    Andrea Mynard
    October 18, 2013

    We have lots of beetroot in the garden and thyme too so definitely going to be cooking this, looks delicious.

  5. Leave a Reply

    Janice Pattie
    October 18, 2013

    I prefer my beetroot boiled, baked or roasted rather than pickled but I am aware that pickled beetroot is many people in the UK's only experience of beetroot. Less so if you are a gardner or know one!

  6. Leave a Reply

    belleau kitchen
    October 19, 2013

    Beautiful. Probably two of my favourite things in the world right now. Honey and Beetroot. The most glorious colours!

  7. Leave a Reply

    Karen S Booth
    October 23, 2013

    One of my favourite ways to cook beetroot is to bake or roast it, and your recipe looks and sounds delicious, with thyme and honey too for an extra special taste! LOVE it! Karen

  8. Leave a Reply

    Choclette
    October 25, 2013

    Just love the vibrant colour of beetroot. Your method for cooking them sounds really good. Sadly, CT is not a fan and I have to disguise them as best I can. Strangely, he's quite happy eating them in cake form!

  9. Leave a Reply

    Elizabeth
    November 1, 2013

    Look at the colour of that gorgeous beetroot! Your recipe sounds lovely and I really like the use of local honey. Thank you for sharing with #ShopLocal

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