Well we are pretty proud of our first year as organic veggie farmers (ok, so we have a small ‘patch’) – we actually managed to wield some awesome offerings. Left with bountiful carrots and beetroots I came up with this tasty little number. I love the fact that they go from soil to plate in such a short space of time – every single nutrient available to nourish our bodies. Mmmmmm
Roast Beetroot and Carrot
Preheat the oven to 200oC.
Place the chopped beetroot on one roasting tray and drizzle over half the oil and the balsamic.
Place the chopped carrot on another roasting tray and drizzle over the rest of the oil and the honey.
Roast both in the oven for about 40-50 minutes until they are soft.
Dry roast the almonds in a frying pan and throw over the cooked vegetables in a serving dish.