Sweet Roasted Beetroot & Carrots

Sweet Roasted Beetroot & Carrots

Mitchell Platt

Every week we get a beautiful fruit and veg box full of local, seasonal produce from OrganicLea. In this blog, I'm going to share how I turn this in to lunch and dinner with a few simple ingredients from WeFill.⁠

This beetroot and carrot salad is a great lunch for those working from home. It’s 1.05hr start to finish but most of that is baking. It’s about 15 minutes prep.⁠ It's super straightforward, just be careful not the get the beetroots juice everywhere! Serves 2. 

🌿 Ingredients ⁠

  • 5 carrots ⁠
  • 2 beetroots⁠
  • 1 tbsp olive oil⁠
  • 1 tbsp balsamic vinegar
  • 25g pumpkin seeds⁠
  • 2 tbsp agave syrup⁠ 
  • handful fresh herbs, such as parsley or basil, to serve⁠

🔪  Method 

Wash the beets in water and cut off the tops and bottoms. Keep the skin, they contain lots of good stuff and it saves time (and a lot of mess!), and slice in to bite-sized chunks. ⁠

Place your bite-sized beets on to baking tray (big enough for carrots too), add a splash of oil and roast for 30 minutes at 180C/200C (depending on how good your oven is!).⁠

Wash the carrots, slice off the tops and bottoms, skins on again. Dice and place in a bowl with the vinegar, oil and syrup. Then mix. ⁠

Add the diced carrots to the baking tray and mix with the beets to give them a little coating. Roast for a further 30 minutes.⁠

Give it a taste. Both carrots and beets should be tender. If they’re still crunchy, leave to cook for a further 5 minutes. ⁠

Once everything is cooked to perfection, add pumpkin seeds and fresh herbs of your choice (dried can also work). If you’ve got a sweet tooth (like me!) you might want a touch more syrup too. ⁠

 Sweet Roasted Beetroot & Carrot Salad

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