BEETROOT ROASTED

Preparation Method :

• Put the oil in a small roasting tin and place in the oven at 200°C/400°F/gas mark 6 for 5 minutes until very hot.
• Add the beetroot, turning well to coat. Season generously with salt and pepper and add the thyme.
• Roast for 45 minutes, turning occasionally, then add the chilli and garlic. Roast for another 40 minutes until the garlic is very soft and puree-like.
• Remove the garlic skin and stir the puree into the oil. Transfer to a warm serving dish and pour the oil from the tin over the beetroot. Garnish with fresh thyme.
• Serve with a green salad and boiled polenta, using the polenta to mop up the delicious garlicky oil.