Beetroot and Turnips

Roasted veg

I know that roasted veg sounds dead easy, but I think to do it well isn't. For instance, we roast the beetroots longer and on their own so that they don't bleed into the rest of the veg.

So, roast the beetroots whole with a drizzle of oil and then peel. Roast the carrots, turnips, leeks together. Chop all to a similar size; Add garlic cloves in their shell to prevent them charing, sprinkle over fresh rosemary and drizzle with olive oil. Shove in the oven at about 170 to cook through but not burn - if they look like they're drying out, toss them to cover them in the oil. When they look cooked but not roasted, toss again, add the beetroot and turn up the heat and cook until looks good.

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