The perfect sweet garniture for the summer and cooler evening dinners.
Serves : 2
Preparation Time : 5 minutes
Cooking Time : 30 minutes
Ingredients
4 Medium Carrots, diced
1 tbls Balsamic Vinegar
2 tbls Clear Honey
1 tbls Olive Oil
4 pre cooked Beetroots (Purple or Golden not in vinegar) quartered
25g Pumpkin Seeds
Handful fresh Parsley
Method
Step 1 .
Heat oven to 180c/160c fan/gas 4. In a bowl, toss together with the Carrots, vinegar, honey and olive oil. Spread on a baking tray and roast for 30 minutes.
Step 2 .
Remove 5 minutes before the end of the cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkins seeds and herbs.
