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Roast Beetroot with Carrots Three Ways

Serves:
4
Preparation Time:
5 mins
Cooking Time:
15-20 mins

What you'll need:

Garlic & caraway

  • 250g pack cooked beetroot
  • 250g Chantenay carrots (or 250g large carrots cut into 3 cm batons)
  • 2 cloves garlic, thinly sliced
  • 1tsp caraway seeds
  • olive oil

Orange & maple syrup

  • 250g pack cooked beetroot, each beetroot cut into 4
  • 250g Chantenay carrots, halved lengthways (or 250g large carrots cut into 3 cm batons)
  • zest & juice of 1 orange
  • 1tbsp maple syrup
  • 25g butter

Capers & flat leaf parsley

  • 250g pack cooked beetroot, each beetroot cut into 4
  • 250g Chantenay carrots, halved lengthways (or 250g large carrots cut into 3 cm batons)
  • 2tbsp olive oil
  • 1tbsp capers, rinsed & roughly chopped
  • 2tbsp flat leaf parsley roughly chopped

 

What to do:

Garlic & caraway

  1. Preheat the oven to 200°C/gas 6.
  2. Lay the beetroots and carrot in a baking dish or tin, scatter over the sliced garlic and caraway seeds and toss in the olive oil.
  3. Bake in the preheated oven for 15-20 minutes until the vegetables are tender.

Orange & maple syrup

  1. Preheat the oven to 200°C/gas 6.
  2. Lay the beetroot and carrots in a baking dish or tin. Drizzle over the maple syrup and orange juice, sprinkle on the orange zest and dot with the butter.
  3. Bake in the preheated oven for 15-20 minutes until the vegetables are tender.

Capers & flat leaf parsley

  1. Preheat the oven to 200°C/gas 6.
  2. Lay the beetroot and carrots in a baking dish or tin. Drizzle over the olive oil and bake in the preheated oven for 15-20 minutes until the vegetables are tender.
  3. Remove from the oven and stir though the capers and chopped flat leaf parsley.