Cook Time | 55 minutes |
Servings | serves |
Ingredients
- 500 grams Beetroot cut into wedges
- 1/3 cup Olive Oil
- 2 bunches Carrots trimmed
- 2 tablespoons Lemon Juice
- 2 teaspoons Smoked Paprika
- 1 Garlic Clove crushed
- 1/4 cup Mint Leaves
Ingredients
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Instructions
- Preheat oven to 170c. Place beetroot wedges in a single layer on a shallow baking pan. Drizzle with 1 tablespoon of the oil and toss to coat. Roast for 20 minutes. Add carrots and cook for 20-30 minutes until carrots are just tender.
- Meanwhile, whisk remaining oil, lemon juice, paprika and garlic together. Pour over vegetables and toss well. Return to oven for 5 minutes. Transfer to a serving bowl and garnish with mint.
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