Rosy Roast Beetroot Roots
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Salad, Side Dish, Snack |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
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.
Ingredients
- 1 x 340g jar Baby Beetroot in Sweet Vinegar (cut into halves or quarters)
- 300g carrots (peeled and cut into batons)
- 450g potatoes (peeled and cut into chunky wedges)
- 2 large onions (peeled and cut into quarters)
- 4 tablespoons rapeseed oil
- 2 tablespoons Balsamic vinegar
- salt and pepper
Note
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.
Directions
| Step 1 | Preheat the oven to 200°C (400°F, gas mark 6). Place beetroot, carrots, potatoes and onions in a large roasting tray. Add the rapeseed oil, Balsamic vinegar, and then season with salt and pepper and mix well. |
| Step 2 | Roast for 40 to 45 minutes 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. |
| Step 3 | Serve immediately. |
