Thyme-roasted Beetroot Recipe

Preheat and prepare

Preheat oven to 200°C (400°F). Line a roasting tray with foil or parchment for easier cleanup.

Trim beetroot tops and roots, leaving about 1 cm of stem to reduce bleeding. Scrub gently to remove soil; do not peel.

Place whole beetroots in a bowl. Add 3 tbs olive oil, crushed garlic, fresh thyme leaves, 1.5 tsp sea salt and 1 tsp black pepper. Toss to coat evenly.

Arrange beetroots in a single layer on the prepared tray. Roast in the preheated oven for 45–60 minutes, turning once halfway through, until a skewer or small knife slides easily into the center (time depends on beetroot size).

Remove from oven and let cool on the tray until they are comfortable to handle, about 15 minutes. Use a paper towel to rub off the skins — they should slip off easily. Slice roasted beetroots into 8 mm (1/4–1/3 inch) thick rounds or wedges, as preferred. Keep warm or reheat briefly before plating.

If you haven't already, toast 3/4 cup pumpkin seeds (0.5 cup for pesto + 0.25 cup for garnish) in a dry skillet over medium heat, shaking the pan until they are fragrant and just beginning to brown, about 3–4 minutes. Cool slightly.

In a food processor, combine 1.5 cups lovage leaves, 0.5 cup flat-leaf parsley, 0.5 cup toasted pumpkin seeds, 0.25 cup grated Parmesan (if using), and 1 tbsp lemon juice. Pulse to chop coarsely.

With the processor running, stream in 1/3 cup olive oil until the mixture comes together into a loose paste. Scrape down the sides as needed. Adjust texture with a little more oil (1 tsp at a time) if you prefer a thinner pesto.

Season to taste with 1/2 tsp salt and 1/4 tsp black pepper. Transfer pesto to a bowl and set aside. If making ahead, cover with a thin film of oil and refrigerate up to 2 days.

Crumble or slice 200 g Cornish Windrush goat’s cheese into bite-sized pieces or rounds. If the cheese is very soft, chill briefly for easier slicing.

Arrange roasted beetroot slices on a serving platter or individual plates in a single layer with slight overlap.

Dot spoonfuls of lovage pesto across the beetroots — about 1 to 1.5 tbsp pesto per serving, or more to taste. Alternatively, place a small pool of pesto and lay beet slices on top for a composed look.

Scatter the crumbled goat's cheese evenly over the beetroots.

Sprinkle the reserved 1/4 cup toasted pumpkin seeds over the dish for crunch.

Finish with a light drizzle of 1 tsp extra-virgin olive oil, a pinch (about 1/4 tsp) of flaky sea salt, and 1/4 tsp freshly ground black pepper. Garnish with thyme sprigs.

Serve warm or at room temperature. Leftovers keep covered in the refrigerator for up to 2 days; bring to room temperature before serving.