Baked beets with carrots and leeks recipe

  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 78 calories / serving
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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.

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Put the beetroot and carrots in a baking dish. Toss with the olive oil and season well. Roast for 20 minutes, 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.
  3. Return to the oven for a further 20 minutes, until the leeks are tender and the stock has reduced. To serve, stir through the remaining mint.

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  • Ingredients

  • 5-6 beetroot, trimmed and halved, or quartered, if large
  • 350g (12oz) carrots (any green tops trimmed)
  • 2 tbsp olive oil
  • 3 baby leeks, cut into thirds
  • handful fresh mint, 3-4 sprigs reserved, remaining leaves roughly torn
  • 100ml (3 1/2fl oz) hot veg stock
  • 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


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