beetroot
roast carrots and beetroot
Sunday 27 July 2008
Ingredients
750g carrots, peeled and chopped into appropriate sized pieces. Small carrots (thinnings) can be left whole.
750g beetroot, peeled and chopped into roughly 3 cm square chunks (or left whole if they're small)
smashed garlic
extra virgin olive oil
really good splash of balsamic vinegar
thyme and rosemary (I prefer to chop it finely using a mezza luna)
Method
Pre-heat the oven to 220C/420F/gas 7.
Par boil the vegetables. Do them separately as the beetroot will colour the carrots. The beetroot liquid makes a really lovely gravy as it's slightly sweet and very red.
Throw them into a baking tray and splash on the virgin oil and balsamic vinegar.
Add seasoning (ground salt and pepper) to taste.
Put them into the oven for about an hour. Stir them occasionally.
Notes
Other root vegetables go well too (parsnip for example), but it's the beetroot that really make the difference.
750g carrots, peeled and chopped into appropriate sized pieces. Small carrots (thinnings) can be left whole.
750g beetroot, peeled and chopped into roughly 3 cm square chunks (or left whole if they're small)
smashed garlic
extra virgin olive oil
really good splash of balsamic vinegar
thyme and rosemary (I prefer to chop it finely using a mezza luna)
Method
Pre-heat the oven to 220C/420F/gas 7.
Par boil the vegetables. Do them separately as the beetroot will colour the carrots. The beetroot liquid makes a really lovely gravy as it's slightly sweet and very red.
Throw them into a baking tray and splash on the virgin oil and balsamic vinegar.
Add seasoning (ground salt and pepper) to taste.
Put them into the oven for about an hour. Stir them occasionally.
Notes
Other root vegetables go well too (parsnip for example), but it's the beetroot that really make the difference.
amazing pickled and marinated veg
Sunday 27 July 2008
This is from Jamie's "Jamie at Home" book, on page 317. I've tried several things and they all work well. These include beetroot, courgette and red pepper.