Roast beet and carrot 3 ways

Serves: 4
Preparation time: 5 minutes
Cooking time: 15-20 minutes

Roast beetroot with carrots three waysIngredients:

For the garlic and caraway

250g (9oz) pack cooked beetroot each beetroot cut into 4
250g  (9oz) Chantenay carrots (or large carrots cut into 3cm batons)
2 cloves garlic, thinly sliced
1tsp caraway seeds
0live oil

Method:

  1. Preheat the oven to 200°C/R6. 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.
  2. Bake in the preheated oven for 15-20 minutes until the vegetables are tender.

For the orange and maple syrup

250g (9oz) pack cooked beetroot, each beetroot cut into 4
250g (9oz) Chantenay carrots, halved lengthways (or large carrots cut into 3 cm batons)
Zest and juice of 1 orange
1tbsp maple syrup
25g (1oz) butter

Method 

1. Preheat the oven to 200°C/R6. Lay the beetroot and carrots in a baking dish or tin.

2. 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.

For the capers and flat leaf parsley

250g (9oz) pack cooked beetroot, each beetroot cut into 4
250g  (9oz) Chantenay carrots, halved lengthways (or 250g large carrots cut into 3 cm batons)
2tbsp olive oil
1tbsp capers, rinsed and roughly chopped
2tbsp flat leaf parsley roughly chopped

Method 

1. Preheat the oven to 200°C/gas 6. Lay the beetroot and carrots in a baking dish or tin.

2. 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.

Recipe and image courtesy www.lovebeetroot.co.uk

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