Roasted carrots and beetroot

A simple and stunning side dish

Roasted carrots and beetroot

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.

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. 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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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Christmas, Recipes, Vegetables and tagged , , , , . Bookmark the permalink.

One Response to Roasted carrots and beetroot

  1. Pingback: Christmas dinner without the drama | pigeoncottage

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