Hot Rosy Roast Roots
A delectable and easy vegetable accompaniment for the Sunday roast, or for any mid-week family supper, such as grilled chops, sausages or baked ham.
- Preheat the oven to 200°C (400°F, gas mark 6). Place beetroot, carrots, potatoes and onions in a large roasting tray. Add the rapeseed oil, Balsamic vinegar, and then season with salt and pepper and mix well.
- Roast for 40 to 45 minutes until the carrots, potatoes and onions are soft and charred around the edges; keep basting the vegetables throughout cooking with the oil and vinegar dressing.
- Serve immediately.