Whole wood-roasted beetroots
For 6 Buy small beetroots roughly the size of golfballs with their leaves on and root tail intact.
18 small summer beetroots
1 bunch fresh thyme
4 garlic cloves, peeled and finely chopped
6 tablespoons extra virgin olive oil
3 tablespoons vinegar (balsamic or herb wine vinegar)
juice of 1 lemon
2 tablespoons Maldon salt
1 tablespoon freshly ground black pepper
Preheat the oven to 220° C/425° F/Gas 7.
Remove the beetroot leaves 3 cm (1.1/4 in) from the bulb, and put to one side (use them in the recipes here and here). Keep the root tail of the beetroots intact. Wash the beetroots thoroughly, dry, then put in a bowl.
Pull the leaves from the majority of the thyme stalks. Keep a few stalks whole.
Mix the garlic and thyme leaves and stalks with the olive oil, vinegar and lemon juice, add the seasonings, and then pour over the beetroots. Turn over and over in the marinade, and then place in a baking dish. Bake for 20 minutes. Turn the beetroots over then bake for a further 20 minutes or until cooked.
Serve warm with other wood-roasted vegetables or cold with ricotta (see here).