Every week we get a beautiful fruit and veg box full of local, seasonal produce from OrganicLea. In this blog, I'm going to share how I turn this in to lunch and dinner with a few simple ingredients from WeFill.
This beetroot and carrot salad is a great lunch for those working from home. It’s 1.05hr start to finish but most of that is baking. It’s about 15 minutes prep. It's super straightforward, just be careful not the get the beetroots juice everywhere! Serves 2.
- 5 carrots
- 2 beetroots
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 25g pumpkin seeds
- 2 tbsp agave syrup
- handful fresh herbs, such as parsley or basil, to serve
Wash the beets in water and cut off the tops and bottoms. Keep the skin, they contain lots of good stuff and it saves time (and a lot of mess!), and slice in to bite-sized chunks.
Place your bite-sized beets on to baking tray (big enough for carrots too), add a splash of oil and roast for 30 minutes at 180C/200C (depending on how good your oven is!).
Wash the carrots, slice off the tops and bottoms, skins on again. Dice and place in a bowl with the vinegar, oil and syrup. Then mix.
Add the diced carrots to the baking tray and mix with the beets to give them a little coating. Roast for a further 30 minutes.
Give it a taste. Both carrots and beets should be tender. If they’re still crunchy, leave to cook for a further 5 minutes.
Once everything is cooked to perfection, add pumpkin seeds and fresh herbs of your choice (dried can also work). If you’ve got a sweet tooth (like me!) you might want a touch more syrup too.