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Garlic and Caraway Roast Beetroot with Carrots

This recipe for Garlic and Caraway Roast Beetroot with Carrots has been reproduced courtesy of www.lovebeetroot.co.uk

Beetroot is enjoying something of a revival as people discover there’s more to this great British vegetable than they thought. You can now buy beetroot in so many different ways – raw, cooked, marinated, lightly pickled - there’s so much more to beetroot than the jar of pickled beetroot many of us will remember from our childhood.

To find out more about beetroot, its history, health benefits and lots of exciting ways to cook with it <click here> or visit www.lovebeetroot.co.uk

Ingredients for Garlic and Caraway Roast Beetroot with Carrots

250g pack cooked beetroot
250g Chantenay carrots (or 250g large carrots cut into 3 cm batons)
2 cloves garlic, thinly sliced
1tsp caraway seeds
olive oil

How to make Garlic and Caraway Roast Beetroot with Carrots

  • Preheat the oven to 200°C / Gas 6
  • Lay the beetroots and carrot in a baking dish or tin.
  • Scatter over the sliced garlic and caraway seeds and toss in the olive oil.
  • Bake in the preheated oven for 15 - 20 minutes until the vegetables are tender.

Serves 4

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Published with permission of www.lovebeetroot.co.uk

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