Roasted Beetroot and Turnip

Ingredients

  • 6 baby red beetroot
  • 6 baby golden beetroot
  • 6 baby turnips
  • juice of 1 lemon
  • 60 ml (2 fl oz/¼ cup) olive oil

Method

Preheat the oven to 170°C (325°F/Gas 3). Wrap the red beetroot together in foil and repeat with the golden beetroot. Roast both for 30 minutes.

Meanwhile, peel the turnips, place in the top half of a steamer placed over simmering water and cook for 10–12 minutes. Quarter and dress with a little lemon juice and oil.

Peel the red roasted beetroot. Quarter and dress with a little lemon juice and oil. Repeat with the golden beetroot.