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.