Roasted roots

  • Roasted roots
  • Roasted roots
Season
Spring/Summer
Skill level
Keen cook
Preparation Time
5 mins
Cooking Time
40-45 mins
Serves
Serves 2-3
Categories
Vegetarian
Gluten-free
Vegan
Quick & easy
Side dish
Healthy

The flavours of earthy beets and sweet carrots combine perfectly with potatoes in this simply healthy dish.

Enjoy roasted roots in the height of summer for the perfect addition to a BBQ or summer feast - best enjoyed with friends and family.

Ingredients

  • 2 large potatoes, cut into thin wedges (a good baking variety like Marfona or Estima works well)
  • 2 carrots, peeled and cut into wedges
  • 4 small baby beetroots, peeled, trimmed and halved

For the dressing

  • 3 tbsp light olive oil
  • 2 tbsp balsamic vinegar
  • 1 heaped tbsp brown sugar
  • 1 garlic clove, peeled and crushed
  • ½ teaspoon Dijon mustard
  • Sea salt and black pepper to season

Method

  1. 1Combine all the dressing ingredients together in a large bowl and mix well.
  2. 2Add the root vegetables to the bowl and coat well with the dressing. Tip onto a roasting tray and spread out in a thin layer.
  3. 3Place in a pre-heated oven to 200°C / Fan 180°C / Fan 6 and roast for 40-45 minutes. Turn half way through cooking so that the vegetables cook evenly.
  4. 4Serve and enjoy.