Roast Beetroot and Carrot

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

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Roast Beetroot and Carrot

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Courses

Side

Prep Time

10 minutes

Cook Time

50 minutes

Servings

MetricUS Imperial

Ingredients

• 4 beetroots peeled and chopped
• 4 carrots peeled or scrubbed and chopped
• 2 tbsp sunflower oil
• 1 tbsp Balsamic
• 1 tbsp honey
• large handful of flaked almonds

Courses Side Prep Time 10 minutes Cook Time 50 minutes Servings MetricUS Imperial Ingredients 4 beetroots peeled and chopped 4 carrots peeled or scrubbed and chopped 2 tbsp sunflower oil 1 tbsp Balsamic 1 tbsp honey large handful of flaked almonds

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Instructions

1. Preheat the oven to 200oC.
2. Place the chopped beetroot on one roasting tray and drizzle over half the oil and the balsamic.
3. Place the chopped carrot on another roasting tray and drizzle over the rest of the oil and the honey.
4. Roast both in the oven for about 40-50 minutes until they are soft.
5. Dry roast the almonds in a frying pan and throw over the cooked vegetables in a serving dish.

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