Gary Maclean

Roasted Carrot, Shallot & Beetroot with Carrot Purée & Chard

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Preparation info
  • Makes

    4

    Portions
    • Difficulty

      Easy

Appears in
Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes
Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

  • About

This is a hearty dish with loads of flavour and textures. Cooking vegetables in different ways provides a different experience with every mouthful.

Ingredients

  • 4 beetroots, vacuum-packed
  • 3 sprigs rosemary
  • 3 sprigs t

Method

  1. Preheat the oven to 180°C (350°F).
  2. Cut the beetroots into wedges, place in a bowl, season with salt and pepper, add the rosemary and thyme, and coat with oil. Pour this mixture onto a tray and place it the oven. The cooking time is going to be very dif