Roast beetroot with carrots – three ideas

Serves: 4

PREP: 5 mins

COOK: 15-20 mins

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INGREDIENTS:

Garlic and 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

Method:

Garlic & caraway

Preheat the oven to 200°C/gas 6.
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.
Bake in the preheated oven for 15-20 minutes until the vegetables are tender.

Orange & maple syrup

Preheat the oven to 200°C/gas 6.
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.
Bake in the preheated oven for 15-20 minutes until the vegetables are tender.

Capers & flat leaf parsley

Preheat the oven to 200°C/gas 6.
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.
Remove from the oven and stir though the capers and chopped flat leaf parsley.