Rain, grey skies, even more rain, stories about flooding on the news every day. It’s easy to think we’ll never get dry again and so we’re still turning to comfort foods. A roast dinner is still the most comforting of all meals but piles of roasted meat and potatoes on a plate can look a little monochrome. This stunning but ridiculously simple vegetable side dish of beets and carrots will add vibrant colour and rich flavour to any plate – it’s delicious with roast pork, beef or lamb.
- 4 large carrots
- 4 beetroots
- 1 onion
- Light olive oil
- Dried or fresh sage
- 1 tbsp sherry vinegar
- Salt and pepper
To make…
Peel 4 large carrots and slice at an angle into thick chunks. Peel and quarter 4 beetroots. Place the carrots and beets in an ovenproof dish. Drizzle over a little light olive oil (not extra virgin) and season with a dash of sherry vinegar, sea salt and ground black pepper. Scatter in the chopped fresh sage leaves. Mix thoroughly and roast in a hot oven (180C) for about 50 minutes. They should be tender but still have a little bite to them, and the outside should develop a slightly caramelised crust.
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