Nothing beats good Beets!

When it comes to beetroot, I love to simply roast them in honey. If you can hold off devouring them immediately they will store in the fridge for a couple of days and add amazing colour and favour salads.


600g Beetroot
2tbsp Honey
2tbsp Rapeseed Oil
2 tsp Balsamic Vinegar
2 tsp fresh Oregano


  1. Preheat the oven to 180 degrees C
  2. Clean the beetroot and cut into quarters and place onto a baking dish
  3. In a bowl add all the ingredients and mix
  4. Cover the beetroot
  5. Pop into the oven for 20 minutes.
  6. Either devour hot or allow to cool and pop into the fridge for sprucing up dishes.

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