Honey-roasted beetroot & carrots
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 4 medium carrots, diced
- 1 tbsp balsamic vinegar
- 2 tbsp clear honey
- 1 tbsp olive oil
- 4 pre-cooked beetroots (not in vinegar), quartered
- 25g pumpkin seeds
- handful fresh herbs, such as parsley or basil, to serve
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4. In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 mins.
- STEP 2
Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs.
