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Nutrition: per serving

  • kcal252
  • fat12g
  • saturates2g
  • carbs31g
  • sugars0g
  • fibre8g
  • protein7g
  • salt0.43g
    low
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Method

  • step 1

    Heat oven to 220C/fan 200C/gas 7. Heat a heavy-based oven roasting pan on top of the stove and toss in the vegetables and garlic. Sprinkle with the oil. Stir until they start to brown. Add the herbs, sprinkle over the vinegar and season well.

  • step 2

    Put the pan in the oven and roast for about 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue cooking for another 30 mins or so, stirring 2 to 3 times until the beetroots are tender. If the vegetables start to burn, add a little more oil and vinegar to the pan. Serve as a vegetable dish scattered with toasted pine nuts or as a main course with baby goat’s cheese, cooked white beans and rocket.

RECIPE TIPS
GORDON'S SECRETS TO SUCCESS

Robust roasting gives a really good colour and flavour to vegetables.

GORDON'S SECRETS TO SUCCESS

Make sure all the vegetables are cut to the same size so they cook evenly.

GORDON'S SECRETS TO SUCCESS

Start the cooking on the stovetop to make sure you get them nice and browned

GORDON'S SECRETS TO SUCCESS

Use a large roasting pan to make sure the vegetables don’t steam

Recipe from Good Food magazine, February 2005

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.3 out of 5.6 ratings

yingxin

question

What is "baby" goat's cheese? Referred to in the last sentence of the recipe: "Serve as a vegetable dish scattered with toasted pine nuts or as a main course with baby goat’s cheese, cooked white beans and rocket."

goodfoodteam avatar
goodfoodteam

Thanks for your question. This refers to the small individual goat's cheese rounds.

pizzaegelati

Cooked as a side dish. Didn't have the leeks and did a mix of red and white onions. Can't say it tasted any better than just roasting them in a glug of olive oil as I normally do. The leftovers were very nice cold though as part of a salad meal.

irmgard2

A star rating of 4 out of 5.

This is a lovely way to serve beetroot, but I found that the outer layer of the leeks came out a little chewy. The roasting really brings out the natural sweetness found in these particular vegetables, and the addition of balsamic vinegar really accentuates this. I served this as a side to roast…

eleanormayo

A star rating of 3 out of 5.

The cooking times weren't right for this, the leeks take less time than the other ingredients, so I would suggest adding them part way through the cooking process.

dizzygilly

A star rating of 5 out of 5.

excellent way to eat beetroot, tasted great

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