Wednesday, 21 November 2012
Rosy Roast Beetroot Roots ...
A delectable and easy vegetable accompaniment for the Sunday roast, or for any mid-week family supper, such as grilled chops, sausages or baked ham.
1 jar of Baxters Baby Beetroot, cut into halves or quarters
300g carrots, peeled and cut into batons
450g potatoes, peeled and cut onto chunky wedges
2 large onions, peeled and cut into quarters
4 tablespoons rapeseed oil
2 tablespoons Balsamic vinegar
Salt and pepper
Pre-heat a frying pan, heat rapeseed oil in pan and then add vegetables to colour.
Preheat the oven to 200°C (400°F, gas mark 6).
Place carrots, potatoes and onions in a large roasting tray.
Add the Balsamic vinegar, and then season with salt and pepper and mix well.
Roast minutes for 25 before adding the baby beetroot then place back in the oven for a further 20 until the carrots, potatoes and onions are soft and charred around the edges; keep basting the vegetables throughout cooking with the oil and vinegar dressing.
Once out of the oven finish the dish with cooked baby beetroot.
Nutritional value per serving:
Kcals = 183
Carbs = 31g
Total Fat = 4g
Saturated Fat = 1g
Guest post Credits- Baxters