Baked beets with carrots and leeks
YOU WILL NEED
5-6 beetroot, trimmed and quartered 350g carrots 2 tbsp olive oil 3 baby leeks, cut into thirds Handful fresh mint, 3-4 sprigs reserved, remaining leaves roughly torn 100ml hot vegetable stock
DIRECTIONS
Preheat the oven to 200°C/Gas Mark 6.
Put the beetroot and carrots in a baking dish. Toss with the olive oil and season well. Roast for 20 minutes, until beginning to colour. Remove from the oven and add the leeks, mint sprigs and stock. Carefully cover with foil, using oven gloves to seal it tightly around the edge of the dish.
Return to the oven for a further 20 minutes until the leeks are tender and the stock has reduced. To serve, stir through the remaining mint leaves.
Recipe and image courtesy of Tesco, realfood.tesco.com