Rosy Roast Beetroot Roots
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lavenderandlovage.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Mixing bowl
- Spoon
- Baking sheet
- Oven
- Serving platter
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
- pepper
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