roast vegies and baby beetroots
September 19, 2011 § 4 Comments
I pulled these little beets from the garden today. So sweet!
A friend recently told me about roasting them stalks and all with a dash of vinegar and salt.
Without enough to make a meal of them, here is what I did. Popped them in a tray with pumpkin, sweet potato, carrots, cherry tomatoes, garlic, fresh thyme and rosemary. Sprinkled them with salt, a generous helping of olive oil and a dash of balsamic vinegar. And into the oven at 200°C/390°F they went.
1 hour and 25 minutes later, our old gas oven taking longer than most, out they come.
I stirred together a handful of chopped coriander, some mint, 2 tablespoons yoghurt, a dash of olive oil, salt and pepper to taste and served it with the vegies.
It made for a fine lunch on a warm windy day.