Balsamic roasted beetroot, carrot and parsnip
This balsamic roasted beetroot, carrot and parsnip fits perfectly in a roast meal. It can be baked on the lower shelf or beside the joint. It can also be served as a vegan main course with rice, couscous or pasta. Sometimes I add a garlic clove (minced ) and/or a pinch of chilli flakes to the dressing (depending on the main dish).
Ingredients
Method
- Peel the vegetables. Slice the beets into 50 mm rings; the onion into thin wedges; the carrot and parsnips into 2cm thick pieces.
- Lay the beetroot rings in a baking dish then arrange the other pieces between and top of them.
- Mix the balsamic vinegar with the olive oil and honey, then season the dressing with salt and pepper. Brush the veggies with this mixture, then pour over the remaining dressing.
- Cover the dish with foil, then bake for about 30 minutes. Remove the foil for the last 5-8 minutes of the baking.
- Serve warm with chopped dill or parsley scattered on the top.