5 cups (1.25 litres) raw beets, peeled and cubed (see note)

1 onion, chopped

2 cloves garlic, finely chopped

2 tablespoons (30 ml) butter

3/4 cup (180 ml) chicken broth

1/2 teaspoon (2.5 ml) fresh thyme, chopped

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a skillet, cook the beets, onion and garlic in the butter for about 5 minutes. Season with salt and pepper. Pour into a 25 x 18-cm (10 x 7-inch) baking dish.

Add the broth and thyme.

In a bowl, combine the topping ingredients. Spread over the beets. Bake until the beets are tender, about 1 hour and 20 minutes.

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