Quick Family Feeds – Day 2 – Roasted Beetroot with Chicken Thighs

1 Jul

by Guest Writer Laura Hewetsonbeet

Get some on-the-bone chicken thighs and marinate with some olive oil and a good sprinkle of thyme (we used dried) and bit of salt and pepper, set aside on a baking tray while you prepare the rest of the dishes.

Peel and slice the beetroot into wedges (or in my case into smallish cubes to help them cook a bit quicker, as we were running late as usual!) and place them on a casserole or baking dish. Add a splash of olive oiland add a couple of crushed cloves of garlic (we like garlic, so we had like 5-6 cloves!). Season with salt and pepper.

Cover (as we used a baking tray I used some tin-foil) and roast in the oven for about 45 minutes at 200 Degrees C, or until the beetroot is tender). To speed up dinner, I actually placed the chicken in the oven at the same time, as the 3 pieces we used took about the same amount of time to cook. I rotated them a few times to get them evenly cooked on both sides.

Remove bothdishes from the oven.

Let the chicken rest while you stir in lots of baby-spinach leaves (I guess one could use other greens that can be eaten raw-ish) with the beetroot, the spinach leaves will wilt, then dress with plenty of balsamic vinegar.

Serve with rice and the roasted chicken!


So far the dinners have been a success for all of us, especially my little lady who certainly gobbled up her little portion!

Laura & Sonja!


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