Roasted Roots

by Nick Benson

I often make something like this for a snack or a light dinner. Its incredibly hearty and delicious.




You'll need

  • 1 bunch golden beetroot
  • 1 bunch purple beetroot
  • 1 bunch cosmic purple carrots heirloom
  • 4 heirloom tomatoes
  • 2 tablespoons of honey
  • 6 cloves of garlic
  • 2 sprigs of rosemary
  • 2 sprigs of thyme

Here's how

  1. Plate on a large white plate, drizzle with a really good cold pressed, extra virgin olive oil, season a little more and serve.
  2. Roast both trays until vege is soft, vibrant and delicious.
  3. Take your carrots and tomatoes and give them the same treatment. Halve them, throw them into the roasting pan, this time with rosemary, garlic and butter.
  4. Halve the beets, set them in a roasting tray with thyme, and whole garlic cloves. Drizzle raw honey over the vege, splash with balsamic or apple cider vinegar and season generously and through a knob or two of butter in there.
  5. Take your beets, remove the leaves but leave little stalks on top of the roots. Keep the leaves, you can prepare them like kale or spinach!
  6. Pre heat your oven to 190C

About the Author

Nick Benson

Martini, Negroni, 2004 Curly Flat pinot. All eatin', all dancin'. Get me on a stream, catching trout, cooking over a fire for a bunch of people.

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