Honey Roasted Beetroot and Carrots

Serves 2: Pre 5 mins: Cook 25 mins


4 Medium Rainbow Carrots, diced

1 tbs Balsamic Vinegar

2 tbs Clear Honey

1 tbs Rapeseed Oil

2 Pre Cooked Golden Beetroot (not in vinegar) quartered

2 Pre Cooked Purple Beetroot (not in vinegar) quartered

25g Pumpkin Seeds

Handful Fresh assorted Herbs to serve


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.

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.

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