Balsamic roasted beetroot and orange and thyme roasted carrots
16th December 2009

Balsamic roasted beetroot and orange and thyme roasted carrots

By Sara Photography by Emma
 

Side dishes on Christmas day are crucial.  Ours usually consist of salads and new season Oamaru potatoes but this year I will do something a little more traditional.  Tradition doesn’t have to be boring; layering flavours onto simple, fresh vegetables is anything but.  If you are using fresh produce, it’s important not to overpower the vegetables but season well with salt and pepper.

Beetroot is hands down my favourite vegetable. Its beautifully vibrant colour will liven any dish and it’s a great source of fibre, vitamins, folic acid and antioxidants—carotenoids and flavonoids, which can help prevent disease.

This Christmas I will have the whole family down at the beach, cousins from Townsville, sister (plus boyfriend and his kids) from Sydney, plus all of us Kiwis and two cats.  Although I want to please everyone’s palates on the day, I have vowed that I will not be too ambitious with Christmas lunch.  It is important that this day’s meal is special but what is more important is that everyone enjoys it—even the cook!  That’s why these vegetables are perfect: they are simple and delicious.

Ingredients

  • Balsamic and rosemary beets
  • 500g beetroot (standard size or baby)
  • Olive oil
  • 1-2 tbsp balsamic vinegar (approximately)
  • 2 tsp runny honey (optional)
  • Fresh rosemary sprigs (you can also use thyme)
  • Sea salt
  • Cracked black pepper
  • Orange and thyme carrots
  • 500g baby carrots
  • Olive oil
  • 4-5 whole garlic cloves, unpeeled
  • 1 orange, juiced
  • 2 tsp runny honey (optional)
  • Fresh thyme sprigs
  • Sea salt
  • Cracked black pepper

      Method

      • Balsamic and rosemary beets
      • 1. Preheat the oven to 190ºC on Bake.
      • 2. Bring a saucepan of water to the boil and add beetroot. Partially cook for approximately 10 minutes, depending on the size of the vegetable (try inserting a sharp, pointed knife into a beet; it should still be firm).
      • 3. Drain and immediately run cold water over the beetroot to cool.
      • 4. Peel the skin off the beetroot (you may like to use gloves as the pigment can discolour your hands) and cut into quarters (or if you are using baby beetroot, keep whole).
      • 5. Place on a baking tray with rosemary, olive oil, salt and pepper.
      • 6. Once the beets are beginning to brown, drizzle over the balsamic vinegar and honey.
      • Orange and thyme carrots
      • 1. Preheat the oven to 190ºC on Bake.
      • 2. Trim carrots tops, peel if necessary.
      • 3. If you are using baby carrots, you don’t need to pre-boil. Place carrots on a baking tray with olive oil, garlic cloves, thyme sprigs (reserve some for serving), salt and pepper.
      • 4. Once carrots are beginning to brown, add the orange juice and honey.
      • Combine both vegetables in a bowl or on a platter and serve warm.
         

        COMMENTS

        1. Alice

          Made this dish to accompany your beef recipes for some friends on the weekend and it was amazing! Think I managed to convert my boyfriend to eating beetroot with it too.

          Thanks for the continuing inspiration.

        2. zella tihema

          yum! haven’t tried it yet but i’m about to this weekend over dinner with some intrepid adventurers!! i was looking for an easy colorful way of doing the veges, and the idea of “purple” baby beetroot and “orange” baby carrots is fantastic!!!
          Cheers!

         

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