500 g bundle beetroot, cooked as per pack instructions, cut into wedges
3 tbsp olive oil
3 Granny Smith apples peeled, cored and cut into wedges
25 g unsalted butter
2 tbsp soft brown sugar
20 g pack fresh parsley, finely chopped
3 tbsp olive oil
3 Granny Smith apples peeled, cored and cut into wedges
25 g unsalted butter
2 tbsp soft brown sugar
20 g pack fresh parsley, finely chopped
method
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Place the beetroot in a roasting tin along with the olive oil, mix to incorporate and cook for 20 minutes.
3. After 20 minutes remove the roasting tin from the oven add the apple and dot with the butter and sprinkle over the sugar. Return back to the oven and cook for a further 20 minutes.
4. Remove and gently stir in the chopped parsley then serve immediately alongside roasted meats or sausages.
2. Place the beetroot in a roasting tin along with the olive oil, mix to incorporate and cook for 20 minutes.
3. After 20 minutes remove the roasting tin from the oven add the apple and dot with the butter and sprinkle over the sugar. Return back to the oven and cook for a further 20 minutes.
4. Remove and gently stir in the chopped parsley then serve immediately alongside roasted meats or sausages.
serving amount
serves: 4
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