The earthy flavour of beetroot makes it a perfect accompaniment for roast pork or chicken. This method of cooking is known as ‘en papillote’ or ‘in parchment’. The beetroots are placed in a parcel of foil and baking parchment, which means they steam in balsamic vinegar and thyme and absorb all the lovely flavours. It also saves on washing up! Leave them to cook for 1hr to make them extra moist and flavoursome.
- 4 fresh beetroots, peeled and cut into wedges
- 2 cloves garlic, sliced finely
- A few sprigs of fresh thyme
- 2tbsp Balsamic vinegar
Pre-heat oven to 220°C/425°F/Gas Mark 7.
Take a large square of foil and place a large square of baking parchment on top.
Smear some olive oil over the baking parchment, then place the beetroot wedges, garlic and thyme on top.
Drizzle over the balsamic vinegar.
Roll up the edges of the foil and scrunch them together to seal the parcel.
Place the parcel on a baking tray and bake for 1 hour.
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If you don’t fancy thyme, try other fresh herbs like sage, rosemary or oregano.