Ingredients
1 kg beets whole, medium sized
3 tbsp rice bran oil
2 tsp raw bush honey
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
½ tsp rosemary
½ tsp thyme
1 tsp SIDS SALT & PEPPER
¼ cup feta cheese
3 tbsp bacon, crumbled (optional)
Directions
Preheat oven to 220°C.
Wash beets and trim long leaves to about 2 cm above the beetroot, if necessary.
Wrap the beets individually in foil. If the beets are very large, slice them in half and wrap the halves individually in foil.
Bake until fork tender, this takes about 45 minutes for medium-sized beets.
Cool so you can handle them, or put them in a bowl of water & ice to cool more quickly.
Once beets are cool enough to handle, rub the skin with a paper towel and it will come right off.
Trim the tops and bottoms and cut into bite-sized pieces.
Toss with remaining ingredients.
Drizzle with oil then bake an additional 10 minutes to heat through, or serve room temperature.
