Yield: 1 servings
|3 tablespoons||Olive oil|
|1 tablespoon||Sherry vinegar|
|1 tablespoon||Crushed coriander seeds|
|\N \N||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 \N||Red chillies; halved and seeded|
|\N \N||(1 to 2)|
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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