WITH COFFEE AND BALSAMIC SYRUP
Oven-roasted beetroot and carrots
Top with creamy crumbled feta cheese and roasted pumpkin or sesame seeds.
Ingredients
• About 18 smallish beets
• 3 handfuls of baby carrots, topped
• Olive oil, salt and freshly ground black pepper to taste
• 60 ml balsamic vinegar
• 60 ml strong black coffee
• 45 ml moist brown sugar
• 3 ml ground cumin
• 100 g mixed rocket, baby lettuce, and watercress leaves
Method
Boil the beetroot in lightly salted water until tender. Drain, leave to cool slightly, and peel. Preheat the oven to 200°C. Pack the beets tightly in a single layer in an oven dish. Plunge the baby carrots in boiling water for 3-5 minutes, drain and place in a second oven dish. Drizzle both dishes of vegetables with olive oil and season with salt and pepper. Mix the vinegar, coffee, sugar, and cumin until the sugar is dissolved. Drizzle the vegetables with this mixture and oven-roast until they are soft and caramelised. Gently
