Wednesday, May 2, 2012


Our kids have really taken to eating fresh roasted beetroot!
(yes, we were surprised too!)
Here's our simple roast vegie dish - perfect to serve with any roast meat.


1 large sweet potato
2 large carrots
4 beetroot
2 heads of garlic
4 small onions
1/4 pumpkin


Cut up all vegies a similar size and toss in some good quality olive oil.  Slice garlic in half across the bulbs and drizzle with oil.  Place all in roasting pan and cook in a 190 oven till soft and golden (approx 1 hour), turning a few times while cooking.  Serve all as is, except garlic which just needs the soft bulbs popped out first.
Yum Yum x


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