Roast beetroot with carrots – three ideas
Serves: 4
PREP: 5 mins
COOK: 15-20 mins
share this recipe
Facebook
Twitter
Pinterest
Email
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.
