Best with Cooked Beets

Roasted Beets & Carrots — 3 Ways!

What to do

Garlic & Caraway:

  1. Preheat the oven to 400°F.
  2. Lay the beets and carrots in a baking dish or tin, scatter over the sliced garlic and caraway seeds and toss in the olive oil.
  3. Bake in the preheated oven for 15-20 minutes until the vegetables are tender.

Orange & Maple Syrup:

  1. Preheat the oven to 400°F.
  2. Lay the beets and carrots in a baking dish or tin. Drizzle over the map syrup and orange juice, sprinkle on the orange zest and dot with butter.
  3. Bake in the preheated oven for 15-20 minutes until the vegetables are tender.

Capers & Parsley:

  1. Preheat the oven to 400°F.
  2. Lay the beets and carrots in a baking dish or tin.  Drizzle over the olive oil and bake in the preheated oven for 15-20 minutes until the vegetables are tender.
  3. Remove from the oven and stir through the capers and chopped parsley.

What you’ll Need

Garlic & Caraway:

250g pack cooked beets

250g Chantenay carrots (or 250g large carrots cut into 3 cm batons)

2 cloves garlic, thinly sliced

1 tsp caraway seeds

Olive oil

Orange & Maple Syrup:

250g pack cooked beets, each beet cut into 4

250g Chantenay carrots, halved lengthways (or 250g large carrots cut into 3 cm batons)

zest and juice of 1 orange

1 tbsp maple syrup

25g butter

Capers & Parsley:

250g pack cooked beets, each beet cut into 4

250g Chantenay carrots, halved lenthways (or 250g large carrots cut into 3 cm batons)

2 tbsp olive oil

1 tbsp capers, rinsed and roughly chopped

2 tbsp flat leaf parsley roughly chopped