Here’s a really lovely side dish. Good with roasts or grilled meat.
Hot buttered beetroot – to serve 6
- 3 medium beetroot, trimmed but not peeled
- 25g butter
- 1 tbsp chopped thyme leaves.
Cook the beetroot in a large pan of boiling salted water for 20-25 minutes or until tender. Allow to cool slightly, then peel off the skins – gloves are advisable! Chop the beetroot.
Melt the butter in a frying pan. Add the thyme and cook for a minute before adding the beetroot and tossing to coat in the butter.
(Original recipe by Tom Kerridge in BBC Good Food Magazine, October 2011)
Jono & Jules do food & wine 
I still have lots of beetroot in the garden and as I’ve pickled lots of it I’m looking for new recipes. I must try this way of serving beetroot, it sounds lovely!
Hey Nessa – we’re very jealous! We’d love to have beetroot in the garden.