Roasted beetroot

Last night was the Hunter's Moon, the lovely full moon that is so useful for seeing in the still-unaccustomed darkness of October. For the past couple of weeks, I have often found myself grovelling in the dark for a snip of thyme or parsley, going by feel and smell. The light of last night's moon was helpful when I needed a little thyme for the beetroot.

Roasted beetroot

Beetroot
Garlic
Thyme
Olive oil
Maldon salt

Scrub the beetroot, trim and slice into chunks. Put in a roasting tin with some slivers of garlic, a sprinkling of fresh thyme, and a little oil. Mix everything up, then roast in a hot oven for half an hour or so, until cooked and browning at the edges. Tip into a hot serving dish, and sprinkle with a little Maldon salt.

Fabulous, even for people who think they don't like beetroot ... roasting concentrates the sweetness (same goes for carrots, which can be treated exactly the same way).























This photograph shows the tree we planted on our wedding day .... now grown strong and fine, towering over the scrub oak in the neighbouring field