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Roasted Beetroot and Salsify
Serves 4 Ingredients
2 large beetroot
4 sticks salsify
few sprigs rosemary
1 tsp dill seeds
1 tsp cumin seeds
pinch salt
drizzle of olive oil Method
- Preheat the oven to 180C/350F/Gas 4.
- Peel the gold beetroot and the red beetroot.
- Peel the salsify, transferring it immediately to a bowl of cold water to prevent discolouration.
- When you are ready to cook the vegetables, drain the salsify and pat it dry with kitchen paper.
- Scatter all the vegetables onto a baking tray and sprinkle the dill and cumin seeds over.
- Shake the tray to evenly distribute the seeds and add a pinch of salt and a drizzle of olive oil to coat.
- Roast in the oven until the vegetables are cooked all the way through - about one hour. Serve at once.