The Dependable Charm of the Beet
Beetroots, with their deep crimson colour and earthy sweetness, are a humble root that truly comes into their own during the autumn months. It’s this time of year when the earth’s produce feels more comforting, and heartier; perfect for the colder days ahead.
There’s something unmistakable about the earthy smell of beetroot. It’s as though the soil itself has lent a part of its character to the vegetable, pulling that depth of flavour straight into the kitchen. Easy to grow if you’re a keen gardener, but even easier to pick up at the local market, these deep purple beauties bring not just colour but a certain vibrancy to any autumnal plate.
Beetroot’s virtues go beyond the stove, too. Packed with magnesium, potassium, iron, and Vitamin C, it’s the sort of ingredient that nourishes as much as it delights. Studies suggest it can help lower blood pressure, and there’s something quite satisfying in the idea that a humble root can boost your stamina, even when you’re not in the garden.
While the familiar deep purple beetroots are most often seen, venture into farm shops or artisan markets and you may stumble across golden bulbs or even candy-striped varieties that surprise you with their prettiness. I find the larger bulbs have a more pronounced earthiness, perfect for those who like that deep, grounded flavour. The smaller ones? A little sweeter, and wonderful for something lighter.
Roasting beetroot is a ritual in my kitchen, especially when autumn rolls around. I often slide them into the oven alongside roast potatoes on a Sunday, their skins crackling and sugars slowly caramelising. They lend themselves wonderfully to simple, earthy dishes, often requiring little more than olive oil, salt, and thyme. Paired with other root vegetables like carrots, parsnips, and sweet potatoes, they create a harmony of flavours that feels like a cosy blanket in a bowl. On a quieter day, perhaps, thinly sliced into a carpaccio, drizzled with olive oil, and served with a ripe burrata—it’s a simple, elegant way to enjoy them raw, where they retain their Vitamin C.
Here’s a dish for autumn—root vegetables roasted in their skins. The key is not to rush it. Root vegetables love the slow, steady heat of the oven; allowing their flavours to intensify and their edges to crisp just so. Start with a good mix: beetroots (of course), carrots, parsnips, and perhaps a small red onion or two for a little sweetness. Peel them if you like, but I find there’s something quite satisfying about the gnarly skins after roasting, especially when they’re given a good scrub beforehand.
Roasted Root Vegetables with Thyme and Honey
INGREDIENTS
- 2 medium beetroots
- 2 large carrots
- 2 parsnips
- 1 small red onion, peeled and quartered
- A few sprigs of fresh thyme
- Olive oil
- Salt and pepper
- A drizzle of honey (optional, but lovely for a hint of sweetness)
METHOD
Set the oven to 190°C (375°F). Scrub your vegetables well, and cut them into wedges or chunks—nothing too uniform, just rustic pieces that will roast at different rates and textures. Place them on a large baking tray, drizzle generously with olive oil, and toss to coat. Scatter over the thyme, season with salt and pepper, and slide the tray into the oven.
Roast for about 45 minutes, turning them halfway through. You want the vegetables to take on some colour, the edges to crisp slightly, but the interiors to remain soft and yielding. A few minutes before they’re done, take them out and drizzle with honey, letting the sweet stickiness melt into the caramelized vegetables.
Pair with goat’s cheese or crumbed feta on the side or alongside cuts of lamb and beef. It’s the sort of dish that invites conversation, something you can linger over as the leaves fall outside and the warmth of the oven fills the kitchen.
