Capers and Flat Leaf Parsley Roast Beetroot
recipe for Capers and Flat Leaf Parsley Roast
Beetroot with Carrots has been reproduced courtesy of
Beetroot is enjoying something of a revival as people
discover theres more to this great British vegetable
than they thought. You can now buy beetroot in so many
different ways raw, cooked, marinated, lightly
pickled - theres 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
for Capers and Flat Leaf Parsley Roast Beetroot
250g pack cooked beetroot, each beetroot cut into
250g Chantenay carrots, halved lengthways (or 250g
large carrots cut into 3 cm batons)
2tbsp olive oil
1tbsp capers, rinsed & roughly chopped
2tbsp flat leaf parsley roughly chopped
to make Capers and Flat Leaf Parsley Roast Beetroot
the oven to 200°C / Gas 6
the beetroots and carrot in a baking dish or tin.
over the olive oil and bake in the preheated oven
for 15 - 20 minutes until the vegetables are tender.
Remove from the oven and stir though the capers and
chopped flat leaf parsley.
with permission of www.lovebeetroot.co.uk