Baked Beets With Carrots & Leeks

The perfect veg side dish to any roast, serve up these quick and easy baked beets with carrots & leeks

  • Serves: 6
cal 82
Baked Beets With Carrots & Leeks
  • 5 beetroot, trimmed and halved, or quartered if large
  • 350g carrots, green tops trimmed
  • 2 tbsp olive oil
  • 3 baby leeks, cut into thirds
  • handful fresh mint, 3-4 sprigs reserved and the remaining leaves torn
  • 100ml hot vegetable stock

Nutrition: per serving

  • cal82
  • fat4.9g
  • protein1.4g
  • sat fat0.7g
  • salt0.3g
  • carbs8.8g
  • sugars8g

Ingredients

  • 5 beetroot, trimmed and halved, or quartered if large
  • 350g carrots, green tops trimmed
  • 2 tbsp olive oil
  • 3 baby leeks, cut into thirds
  • handful fresh mint, 3-4 sprigs reserved and the remaining leaves torn
  • 100ml hot vegetable stock
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Method
  • Preheat the oven to 200C/400F/Gas 6. Put the beetroot and carrots in a baking dish. Toss with olive oil and season well. Roast for 20 minutes, until beginning to colour. Remove from the oven and add the leeks, mint sprigs and stock. Carefully cover with foil, using oven gloves to seal it tightly around the edge of the dish.
  • Return to the oven for a further 20 minutes, until the leeks are tender and the stock has reduced. To serve, stir through the remaining mint.

Recipe extracted from Tesco.

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Nutrition: per serving

  • cal82
  • fat4.9g
  • protein1.4g
  • sat fat0.7g
  • salt0.3g
  • carbs8.8g
  • sugars8g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.