Roasted Beetroot, Carrot & Onion Salad

Roasted Beetroot, Carrot & Onion Salad
The sweetness of the vegetables and Geeta's Pomegranate Mango Chutney are tempered with a little chilli heat and the nutty, more bitter flavour of the cumin and peppery rocket. Serve as an accompaniment with a lamb roast, with slices of roast lamb for a lighter meal or simply sprinkle over with feta cheese for a more summery feel.
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Serves 2-4
Prep 5 mins
Cooking 40 mins
Mild
Vegetarian
Vegan

Ingredients

  • 4 medium beetroots, peeled and cut into wedges
  • 2 large carrots, peeled and cut into 5cm cubes
  • 2 banana shallots, peeled and halved
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tbsp Geeta’s Premium Pomegranate & Mango Chutney
  • 1 tbsp honey
  • 1 tbsp red wine vinegar
  • Handful fresh rocket

Method

  1. Heat the oven to 180C / 160C fan / gas mark 4.
  2. Arrange the beetroot, carrots and shallots in a roasting tin, drizzle with oil, sprinkle with cumin seeds and season with salt and pepper. 
  3. Roast for around 40 mins - the beetroot and carrots should still feel slightly firm
  4. Remove from the oven, drizzle with more olive oil, spoon over the chutney, honey and red wine vinegar and mix together well

Used in this recipe

Here's How We Serve Ours

Garnish simply with fresh rocket leaves.

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