Preheat the oven to 350°F/100°C.
Wash and trim the beets. Cut them into quarters and cook in a large pot of boiling salted water for 25-30 minutes. Drain and once cooled, remove the skins. Break apart the garlic bulb into individual cloves and crush them.
In a large bowl, combine the olive oil and balsamic vinegar. Add the beets and crushed garlic cloves and toss well. Place onto a baking pan and season with salt and pepper. Brush the thyme with olive oil and sprinkle them over the beets, reserving 3-4 sprigs.
Roast for 50 minutes to an hour. Add the remaining sprigs during the last few minutes so they will retain their vibrancy according to Jamie.
Preheat the oven to 350°F/100°C.
Wash and trim the beets. Cut them into quarters and cook in a large pot of boiling salted water for 25-30 minutes. Drain and once cooled, remove the skins. Break apart the garlic bulb into individual cloves and crush them.
In a large bowl, combine the olive oil and balsamic vinegar. Add the beets and crushed garlic cloves and toss well. Place onto a baking pan and season with salt and pepper. Brush the thyme with olive oil and sprinkle them over the beets, reserving 3-4 sprigs.
Roast for 50 minutes to an hour. Add the remaining sprigs during the last few minutes so they will retain their vibrancy according to Jamie.
