- 4 medium carrots
- 1 tbsp balsamic vinegar
- 2 tbsp clear honey
- 1 tbsp olive oil
- 4 precooked beetroots quartered (or smaller pieces to cook faster)
- 25 g pumpkin seeds
- handfull of fresh herbs such as parsley or basil to serve (optional)
1. Heat oven to 180C /160c fan oven /gas4. In a bowl toss together the carrots vinegar, honey And olive oil. Spread on to a baking tray then roast for 30 mins.
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 oven and leave to cool a little, then toss with the pumpkin seeds and herbs.