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Baked beets with carrots and leeks recipe

17 ratings

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
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
325kj
78kcal 4%
Fat
4g 6%
Saturates
1g 4%
Sugars
7g 8%
Salt
0.3g 5%

of the reference intake
Carbohydrate 8.3g Protein 2g Fibre 4.5g

Method

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