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