Rosy Roast Beetroot Roots - Lavender and Lovage
Delicious roasted beetroot roots, carrots, potatoes, and onions in Balsamic vinegar and rapeseed oil—perfect for Sunday roasts or mid-week suppers. Serve hot and enjoy!
Ingredients
- 1 x 340g jar Baby Beetroot in Sweet Vinegar (cut into halves or quarters)
- 300g carrots (peeled and cut into batons)
- 450g potatoes (peeled and cut into chunky wedges)
- 2 large onions (peeled and cut into quarters)
- 4 tablespoons rapeseed oil
- 2 tablespoons Balsamic vinegar
- salt and pepper
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