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- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Peel and quarter 12 beetroots, place in an ovenproof dish and drizzle with 3 tbsp balsamic vinegar and 3 tbsp olive oil.
- Sprinkle over 1 tbsp fresh thyme leaves and season generously with salt and black pepper.
- Roast for 45 minutes or until tender and caramelised
Top tip: Avoid the dreaded pink beetroot hands by wearing gloves while you peel and chop them!
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