About this recipe:Beetroot was my sworn enemy until I tried it like this; it's a great way to use any root vegetables. I think the beetroot adds a beautiful red colour to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnip, swede or any similar vegetable; be creative!
150g diced, raw beetroot
4 carrots, diced
1 onion, diced
300g diced potatoes
4 cloves garlic, minced
1/4 (400g) tin chickpeas, drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
5 tablespoons dry white wine
50g torn beetroot greens
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Place the beetroot, carrot, onion, potato, garlic and chickpeas into a 23x33cm (9x13 in) baking dish. Drizzle with the olive oil, then season with thyme, salt and pepper. Mix well.
Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.