Slow-Cooked Balsamic Beetroot with Goat Cheese and Walnuts

Preheat your oven to 150°C (300°F).

In a large mixing bowl, combine the scrubbed and trimmed beetroot with olive oil, balsamic vinegar, minced garlic, thyme sprigs (or dried thyme), salt, and pepper. Toss to ensure the beetroot is well coated.

Transfer the beetroot mixture to a large oven-safe dish. Cover tightly with a lid or several layers of aluminum foil to prevent steam from escaping.

Slow-cook in the preheated oven for approximately 2 hours, or until the beetroot is very tender and easily pierced with a fork. Check halfway through cooking and add a tablespoon or two of water if the dish seems dry.

Once cooked, remove the beetroot from the oven and let it cool slightly.

If desired, peel the beetroots (this is easier once they are cooked). Slice or quarter the beetroots.

Arrange the beetroot on a serving platter or individual plates. Sprinkle generously with crumbled goat cheese, toasted walnuts, and fresh parsley.

Serve warm or at room temperature.