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Orange and Maple Syrup Roast Beetroot with Carrots

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

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Published with permission of www.lovebeetroot.co.uk

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