I love beetroot for its unique taste, and in this recipe, I’ve enhanced its natural sweetness with honey and balsamic vinegar. These caramelised, herby beets make a great accompaniment to hearty meals but are also perfect to keep in the fridge to add to salads and bolws.

Serves: 4-6 as side | Time: 45 minutes

Ingredients:

3 large beets
1.5 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
1 tsp honey
Pinch of salt and pepper
5 sprigs of fresh thyme

Method:

• Preheat over to 210C/410F and line a baking tray with parchment paper

• Peel the beets and cut them into even-sized wedges (about 6-8 per beet depending on size)

• Coat the wedges with all remaining ingredients and lay spaced apart on the baking tray

• Bake uncovered for 45 minutes or until tender (you can use a skewer to test)

• Serve with an extra drizzle of olive oil and additional toppings like hemp hearts, sesame seeds, or goat cheese.