Cook

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.

Ingredients

1 large sweet potato

2 large carrots

4 beetroot

2 heads of garlic

4 small onions

1/4 pumpkin

Method

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