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    Roast Beetroot & Carrots

    Fresh Ideas ImageFresh Ideas
    Roast Beetroot & Carrots
    Preparation time is 5minutes
    Cook time is 1hours
    Total time is 1hours 5minutes
    Serve is for 8 people
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    Difficulty level: 3 out of 4

    7 Ingredients

    Number of servings
    8
    • 2 dutch carrots, trimmed
    • 1/4 cup mint leaves
    • 500grams beetroot bulbs, cut into wedges
    • 2teaspoons smokey paprika
    • 1 lemon, 2 tbs juiced
    • 1/3 cup olive oil
    • 1 cloves garlic, crushed

    Nutrition per serving

    440 Kilojoules or 105 Calories
    5% of daily energy intake*
    Protein
    1.3grams
    Fat
    8.9grams
    Carbs
    5.8grams
    Sugars
    4.8grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Method

    Step 1 of 5

    Preheat oven to 170°C.

    Step 2 of 5

    Place beetroot wedges in a single layer on a shallow baking pan. Drizzle with 1 tbs of the oil and toss to coat. Roast for 20 minutes.

    Step 3 of 5

    Add carrots and cook for 20-30 minutes until carrots are just tender.

    Step 4 of 5

    Meanwhile, whisk remaining oil, lemon juice, paprika and garlic together. Pour over vegetables and toss well. Return to oven for 5 minutes.

    Step 5 of 5

    Transfer to a serving bowl and garnish with mint.

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