Recipe
for :
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Orange and Maple Syrup Roast Beetroot
with Carrots
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|
 This
recipe for Orange and Maple Syrup 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 Orange and Maple Syrup Roast Beetroot with
Carrots
250g pack cooked beetroot, each beetroot cut into
4
250g Chantenay carrots, halved lengthways (or 250g
large carrots cut into 3 cm batons)
zest & juice of 1 orange
1tbsp maple syrup
25g butter
How
to make Orange and Maple Syrup Roast Beetroot
with Carrots
- Preheat
the oven to 200°C / Gas 6
- Lay
the beetroots and carrot in a baking dish or tin.
-
Drizzle over the maple syrup and orange juice.
- Sprinkle
on the orange zest and dot with the butter.
- Bake
in the preheated oven for 15 - 20 minutes until the
vegetables are tender.
Serves
4
Published
with permission of www.lovebeetroot.co.uk
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