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Recipe

Roast vegetables with beetroot

Pumpkin, red onion and beetroot add a riot of colour to these roast vegetables. Try it also with leek, kumera, chunks of zucchini, capsicum, corn, eggplant or carrots.

2014年5月29日2:0吗0pm
  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
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Ingredients

Roast vegetables with beetroot
  • 6 potatoes, peeled, cut into quarters
  • 6 wedges of pumpkin
  • 3 red onions, peeled, cut into wedges
  • 6 parsnips, peeled, halved lengthways
  • 1 bunch baby beetroot, trimmed, washed
  • olive oil
  • salt or fresh herbs to serve

Method

Roast vegetables with beetroot
  • 1
    Preheat oven to 180°C. Clean each vegetable and dry with paper towel.
  • 2
    Heat oil in a baking dish in the oven for 5 minutes. Add vegetables, basting with oil (or add vegetables to baking tray with meat).
  • 3
    Bake for 40-45 minutes, turning once. Drain on paper towel. Serve hot. Sprinkle with salt or fresh herbs to serve.

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