This was one of the accompaniments to the chicken recipe below. The others were an acidly-dressed green salad and very fine french beans, cooked until just tender with butter and salt and black pepper. The small beetroots roasted in this way were wonderfully sweet and earthy. This is a very simple recipe to make.
a bunch of small beetroots, cleaned of earth and trimmed of leaves
a bunch of smallish carrots, washed and quartered lengthways
a bunch of thyme (NOT lemon thyme)
a bulb of garlic
1 small tub of crème fraîche
a few thyme leaves, picked off the stalk
extra virgin olive oil
How to make:
Pre-heat oven to 220c. Wrap each whole beetroot up in tinfoil with a sprig of thyme, ½ a garlic clove, a drizzle of olive oil, and salt and pepper. Place on roasting tray, and cook for an hour, until soft all the way through with a knife. Place carrots in ceramic oven dish with a few whole garlic cloves and sprigs of thyme, salt and pepper and olive oil. Roast for 20-30 minutes.
When all is cooked, peel the beetroot by rubbing skin off under a running tap. Cut the beetroot into chunks and place in the ceramic dish with the carrots. Dress by mixing up a few tablespoons of crème fraîche with a squeeze of lemon juice and salt and pepper. Spoon over the roots, sprinkle a few picked thyme leaves over, drizzle with a bit of oil and a final sprinkle of salt and pepper.