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Roasted baby carrots and beetroot

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  • Ready in: 30 Minutes
  • Serves: 4
  • Complexity: very easy
  • Recipe supplied by: Cheryl
Roasted baby carrots and beetroot


  • Whole baby Carrots
  • Diced Beetroot
  • Sprinkling of oil
  • 1 teaspoon Balsamic Vinegar
  • 1 teaspoon Soya Sauce
  • 1 teaspoon Apple Juice
  • 1/4 cup of Water


  1. Pre-heat oven to 180 degrees celcius.

  2. Place the whole baby carrots and diced beets onto separate baking trays, sprinkle with oil, salt to taste and cook until tender.

  3. For the dressing:

    Mix the balsamic vinegar, soya sauce, apple juice and water, and pour over the cooked vegetables.

    Serve immediately.

Cheryl Lancellas / Fully-qualified Yoga Teacher
Contact: (+27)(0) 32 586 1219   ~   (+27)(0) 84 090 2083   ~   This email address is being protected from spambots. You need JavaScript enabled to view it.