This recipe can be used for a number of meals, including Sunday roasts or midweek meals, making a nice change to traditional veg.
Baxters.com have used their beetroots along with other root vegetables to create this delicious side dish.
Here’s what you’ll need and how to make it –
Roast Beetroot and Root Vegetables
1 jar of Baxters Baby Beetroot, cut into halves or quarters
300g carrots, peeled and cut into batons
450g potatoes, peeled and cut onto chunky wedges
2 large onions, peeled and cut into quarters
4 tablespoons rapeseed oil
2 tablespoons Balsamic vinegar
Salt and pepper
Pre-heat a frying pan, heat rapeseed oil in pan and then add vegetables to colour. Preheat the oven to 200°C (400°F, gas mark 6). Place carrots, potatoes and onions in a large roasting tray. Add the Balsamic vinegar, and then season with salt and pepper and mix well.
Roast minutes for 25 before adding the baby beetroot then place back in the oven for a further 20 until the carrots, potatoes and onions are soft and charred around the edges; keep basting the vegetables throughout cooking with the oil and vinegar dressing.
Once out of the oven finish the dish with cooked baby beetroot.
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