Roasted Beetroot and Carrot

Preheat the oven to 200 degrees C (400 degrees F) steam roast.

Pat dry the Carrots (3 cups) and Beets (6 1/2 cups), leave whole and unpeeled. Coat evenly with Olive Oil (8 tsp).

Arrange the beetroots on the roasting tray and put them on shelf 2. Roast for 10 minutes.

Remove the tray from the oven and add carrots. Roast them for 40 more minutes.

In a small bowl, combine Olive Oil (1/3 cup), Distilled White Vinegar (10 tsp), 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 (10 tsp), Sea Salt Flakes (to taste), and Freshly Ground Black Pepper (to taste), set them aside for serving.

Remove vegetables from the oven and cover with foil. Allow resting for 10-15 minutes. Peel beetroots while still warm.

Cut carrot and beetroot on angle or wedges, season, then toss in the dressing. Can be served warm or cold. Serve with cabbage slaw.