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.

(Serves 4)Ingredients:

  • 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



Method:

  1. Pre-heat a frying pan, heat rapeseed oil in pan and then add vegetables to colour.
  2. Preheat the oven to 200°C (400°F, gas mark 6).
  3. Place carrots, potatoes and onions in a large roasting tray.
  4. Add the Balsamic vinegar, and then season with salt and pepper and mix well.
  5. 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.
  6. Once out of the oven finish the dish with cooked baby beetroot.
  7. Serve immediately.


Nutritional value per serving:

  • Kcals = 183
  • Carbs = 31g
  • Total Fat = 4g
  • Saturated Fat = 1g
  • Protein= 3g

Recipe and photo credit by – Baxters

Follow:
Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Share:

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.