Beetroot isn’t just for juices or pickled in jars for Christmas. Thinly sliced pieces of herb infused roasted beetroot is truly a delicious treat. Even if you don’t love beetroot so much, try it this way as it may well win you over. Salt is an essential flavour enhancer. Be sure to use the coarse sea salt such as Maldon, which is flaky and mild. It works beautifully with earthy beetroot.

These roasted beets are wonderful sliced in a wrap, on salads or topped with some crumbles of a macadamia goats style cheese and a few walnuts.

INGREDIENTS

2 medium sized beetroots, unpeeled
2 teaspoons olive oil
2 sprigs thyme
2 sprigs rosemary
2 teaspoons coarse sea salt

METHOD
1. Preheat the oven to 190C/375F/Gas 5.
2. Pierce each beetroot with a fork or score with a knife. Rub each beetroot with olive oil, then rub with the thyme and rosemary.
3. Create two squares of tin foil, each big enough to wrap around the beetroot. Place a square of baking parchment in the centre of each, again large enough to wrap around the beetroot and protect it from the tin foil.
4. Pile one teaspoon of coarse salt, onto the centre of the baking parchment. Place the oiled beetroot on top of the salt and add in the rosemary and thyme sprigs.
5. Wrap the beetroot and herbs in the baking parchment and tin foil so it is completely sealed.
6. Put each beetroot parcel on the baking tray and bake in the oven for 45-50 minutes.
7. Remove from the oven and allow to cool in their foil parcels. Once cooled, remove the foil, peel the skin from the beetroot. It can easily be removed with the back of a teaspoon. Discard the skin. Thinly slice the beetroot to serve.