Roasted Beetroots and Carrots

    Roasted Beetroots and Carrots

    10saves
    1hr25min


    16 people made this

    About this recipe: A simply delicious roasted vegetable dish. Beetroots and carrots are tossed in a citrus-ginger dressing and then roasted to perfection. Enjoy as a side dish.

    Ingredients
    Serves: 6 

    • 4 fresh beetroots, peeled and sliced
    • 3 large carrots, peeled and quartered
    • 1 tablespoon olive oil
    • 1 teaspoon sea salt
    • 75ml fresh pink grapefruit juice
    • 4 tablespoons fresh lemon juice
    • 2 tablespoons red wine vinegar
    • 1 tablespoon honey
    • 1 teaspoon ground ginger
    • 1/2 teaspoon soy sauce
    • 1 tablespoon olive oil

    Method
    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 200 C / Gas 6.
    2. Set aside 65g each of the beetroots and carrots for the dressing. Place the remaining beetroots and carrots in a 23x33cm or similar size baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt and toss to coat. Cover the dish with foil.
    3. Bake the vegetables in the preheated oven for 15 minutes.
    4. Meanwhile, place the reserved beetroots and carrots into a liquidiser. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then cover and continue cooking until the vegetables are tender, about 45 minutes more.

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