Autumn is the season for root vegetables and one of our favourites is beetroot. If you are able to find them, spend that little extra and treat yourself to a bunch or two. They are a bit of a pain to clean. Be sure to rinse them well to remove all the sand. Trim off the leaves, leaving a little bit of the stalk. If the leaves are fresh and in good condition, you can use them too. Just walk briefly until wilted and they make a great side dish.
Place the beetroot on an oven tray lined with foil. Lay the beetroot on top, add some fresh thyme, whole unpeeled garlic cloves, a good drizzle of olive oil and a sprinkling of coarse sea salt. Wrap the ends of the foil tightly together and place in a 210 C oven for about 1-1,5 hours until tender. Allow to cool slightly and then peel of the skin with the help of a small knife. Serve as is or with a balsamic and olive oil dressing. The uses for beetroot are seemingly endless.