Lemon & marjoram sardines with walnut & pepper dressing
We've created the ultimate recipe for glowing skin, packed with nutrients like calcium, vitamin C and heart-healthy omega-3 fats
Honey-roasted beetroot & carrots
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 2
Skip to ingredients
- 4 medium carrotsdiced
- 1 tbsp balsamic vinegar
- 2 tbsp clear honey
- 1 tbsp olive oil
- 4 pre-cooked beetroots(not in vinegar), quartered
- 25g pumpkin seeds
- handful fresh herbssuch as parsley or basil, to serve
Nutrition: per serving
- kcal326
- fat12g
- saturates2g
- carbs42g
- sugars39g
- fibre10g
- protein7g
- salt0.4g
Method
step 1
Heat oven to 180C/160C fan/gas 4. In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 mins.
step 2
Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs.
