Cooking Instructions
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Step 1
Preheat the oven to 200 degrees C (400 degrees F) steam roast.
Step 2
Pat dry the
Carrots (3 cups)
and
Beets (6 1/2 cups)
, leave whole and unpeeled. Coat evenly with
Olive Oil (2 1/2 Tbsp)
.
Step 3
Arrange the beetroots on the roasting tray and put them on shelf 2. Roast for 10 minutes.
Step 4
Remove the tray from the oven and add carrots. Roast them for 40 more minutes.
Step 5
In a small bowl, combine
Olive Oil (1/3 cup)
,
Distilled White Vinegar (3 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Mix well and set aside. In a large bowl, combine
White Cabbage (1 cup)
,
Red Onions (3 Tbsp)
,
Carrots (3 Tbsp)
,
Sea Salt Flakes (to taste)
, and
Freshly Ground Black Pepper (to taste)
, set them aside for serving.
Step 6
Remove vegetables from the oven and cover with foil. Allow resting for 10-15 minutes. Peel beetroots while still warm.
Step 7
Cut carrot and beetroot on angle or wedges, season, then toss in the dressing. Can be served warm or cold. Serve with cabbage slaw.
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