Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 6

Prep time: 20 mins

Cooking time: 50 mins


  • 2 tbsp olive oil
  • 1 large leek, chopped
  • 1 large fennel bulb, chopped
  • 2 medium sweet potatoes, diced 1cm
  • 8-10 cloves garlic, whole, peeled
  • 2 small carrots, sliced 1cm pieces
  • 1 pack 4 x cooked beetroot, diced 1cm 1 tsp dried mixed herbs
  • 1 tsp dried thyme
  • 1 tbsp fresh rosemary leaves
  • 1 scant tsp pink rock salt
  • Freshly ground black pepper


  • Preheat oven to 200ºC.
  • Lightly grease the base of a baking dish, and add all vegetables EXCEPT beetroot.
  • Drizzle with the oil, salt, herbs, thyme, rosemary leaves salt and pepper and toss.
  • Place dish into oven, cover with a baking tray (or paper) and bake 20 minutes.
  • Remove the cover and bake a further 15 minutes.
  • Add the diced beetroot, toss and bake a further 15 minutes until cooked through.
  • Enjoy as a main or side dish.



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