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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 mins.

  • STEP 2

    Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs.

Recipe from Good Food magazine, July 2015

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A star rating of 3.9 out of 5.7 ratings
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