roasted roots

When the ingredients are good, it’s always best to keep it simple and let them speak for themselves.

The carrots and beetroot in the shop at the moment are amazing, the sweet orange variety of beetroot with carrots lend themselves perfectly to  roasting, caramelising the natural sugars with balsamic vinegar, olive oil, garlic, shallots, bay and rosemary, it really brings out the flavours more than boiling.

We par-boiled the beetroot first and removed the skins which can be quite bitter, we then tossed it all together in a roasting tray for 30 mins until golden.

It would be a lovely side dish with meat but we served it with some peppery mustard leaves, pak choi and rainbow chard from our allotment and added a bit of crunch with some toasted home made croutons, lovely.



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