Roast baby beetroot and sweet potato
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Sherry vinegar |
| 1 | tablespoon | Crushed coriander seeds |
| Zest and juice of 1/2 orange | ||
| 1 | tablespoon | Fresh thyme |
| 1 | teaspoon | Brown sugar |
| 250 | grams | Baby beets; (whole, unpeeled) |
| 125 | grams | Baby onions; (peeled and whole) |
| 250 | grams | Sweet potatoes |
| 1 | Red chillies; halved and seeded | |
| (1 to 2) | ||
| Seasoning | ||
Directions
Mix the oil, vinegar, coriander, orange, thyme, sugar and seasoning.
Unless very small halve the beets. toss the beets with the chilli in the oil mixture and put in shallow roasting pan.
Roast at 200C/400F for 25 minutes stirring occasionally. Add the onions and potato. Cook for a further 40 minutes. Add fresh thyme and parsley to serve.
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