Baked beets with carrots and leeks recipe
Roasting vegetables brings out the wonderful sweetness of beetroot, carrot and leeks and these colourful baked vegetables, not only look beautiful, but are the perfect accompaniment for a Sunday roast. Serve this dish with some fresh mint leaves to give your side dish an extra zing.
See method- Serves 6
- 10 mins to prepare and 40 mins to cook
- 78 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 5-6 beetroot, trimmed and halved, or quartered, if large
- 350g carrots
- 2 tbsp olive oil
- 3 baby leeks, cut into thirds
- handful fresh mint, 3-4 sprigs reserved, remaining leaves roughly torn
- 100ml hot veg stock
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Shop ingredientsEach serving contains
- Energy
- 325kJ 78.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 8.3gProtein 2.0gFibre 4.5g
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- Preheat the oven to gas 6, 200°C, fan 180°C.
- Put the beetroot and carrots in a baking dish. Toss with the olive oil and season well. Roast for 20 mins, until beginning to colour. Remove from the oven and add the leeks, mint sprigs and stock. Carefully cover with foil, using oven gloves to seal it tightly around the edge of the dish.
- Return to the oven for a further 20 mins, until the leeks are tender and the stock has reduced. To serve, stir through the remaining mint.
- See more Vegetables recipes
