- Yield: 6
- Prep Time: 30 minutes
- Cook Time: 2h 00 min
Roasted red beet with thyme
When I followed the advice of my friend Renata and decided to cook some red beet sometime last fall, I also found out that red beet is very trendy at the moment. I wasn't that surprised since red beet is absolute miracle of nature (especially raw) and it was only wise to add it to the process of healing. You can also make a cocktail out of it - it's said to be a miraculous drink that detoxifies your body. I have a prepared recipe for it and it will be under the tag "raw".
I offer you recipe for roasted red beet with herbs. What herb you use, depends on you. I was in the mood for thyme, but for example last time I used marjoram and it was simply fantastic.
Ingredients
- beet - 2 kg
- onion - 6 pcs
- garlic - 12 cloves
- salt and pepper
- thyme - few branches (marjoram)
- oil - 10 - 14 tblspns
- balsamico - 5 tblspns
- Honey - 1 tblspn
Instructions
Prep time: 30 minutes
Cooking time: 120 minutes / 200°C / gas
Result: 6 portions
1. Peel the beet (I recommend gloves!), cut it into cubes and put into a deep drip pan with strong layer of aluminium foil - let it cover the edge of the pan, roughly 15 cm, you will need it to cover the beet in the first phase of steaming.
2. Add a hefty amount of salt (2 tblspns at least) and pepper, add a few branches of thyme (marjoram), 10 tblspns of oil and 5 tblspns of balsamico vinegar, you can also use orange juice on top. Mix everything up in the pan so the ingredients mesh together with the beet, add the quarter sliced onions, whole or halved garlic and cover it up with the two layers of the foil and cover those two layers with the foil from the edges.
3. Let the beet steam in a preheated gas oven at 200°C for 1 and a half hour. Yes it is a lengthy process but the result is more than worth it. After the time passes, uncover the foil, add salt if necessary, also add some oil (about 4 tblspns), add honey, mix it up and cook again while the foil is uncovered for half an hour at the same temperature. Who wants the beet to be even more roasted can keep it there longer, but keep an eye on it the whole time to be sure!
Some say that the beet prepared in this way can last even several days in a fridge. It's not exactly true though. We never managed to keep it in the pan for a long time, let alone in a fridge.
If you roast the beet in an electrical oven, it should be done much sooner!
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