Recipe, Side DishJulia ParrOctober 04, 2021roast beetroot, roast new potatoes, baby new potatoes, recipe, autumn recipes, potatoes, beetroot, easy recipe, side dish, side dishes, salad topping, autumnComment

Roast Beetroot and New Potatoes

After a week of being ill and stuck inside with the bad weather here in the UK, I am craving comfort food. So tonight’s menu are hand pies from the freezer and this comforting mix of Roast Beetroot and New Potatoes.

This dish is such a great way to use up some of those leftover baby new potatoes and beetroot from the late summer harvest and perfect as a side dish to your favourite main or as a topping for a salad.

Roasting the fresh beetroot and new potatoes in rosemary, mixed herbs and garlic signals autumn is well on its way to my tastebuds.

INGREDIENTS

800g New Potatoes

400g Beetroot

A Tablespoon Rosemary

A Tablespoon Mixed Herbs

A Large Pinch of Salt

Garlic Oil

Rapeseed Oil

METHOD

Preheat your oven to 220°C.

Peel and roughly dice the beetroot, add to a roasting dish.

Roughly dice the new Potatoes add them to the roasting dish.

Cover with a good slosh of garlic oil and rapeseed oil.

Sprinkle over a large pinch of salt, a tablespoon of rosemary and mixed herbs.

Toss everything together and pop in the oven for approximately an hour, tossing everything around at the 30 minute mark so it doesn't all stick to the base of the pan.