12 September 2014,15:31 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Put the oil in a small roasting tin and place in the oven at 200°C/400°F/gas mark 6 for 5 minutes until very hot.
  • Add the beetroot, turning well to coat. Season generously with salt and pepper and add the thyme.
  • Roast for 45 minutes, turning occasionally, then add the chilli and garlic. Roast for another 40 minutes until the garlic is very soft and puree-like.
  • Remove the garlic skin and stir the puree into the oil. Transfer to a warm serving dish and pour the oil from the tin over the beetroot. Garnish with fresh thyme.
  • Serve with a green salad and boiled polenta, using the polenta to mop up the delicious garlicky oil. 


  • 6 tablespoon sesame oil
  • 500 grams raw beetroot, peeled and quartered
  • Salt and pepper
  • 2 tablespoon finely chopped thyme
  • 4 fresh red chillis, deseeded and chopped roughly
  • 5 large garlic cloves, unpeeled finely chopped thyme, to garnish

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