Garlic Roasted Beetroot and Asparagus served with Fish or Steak
4 bulbs of beetroot quartered (skin and tails left on)
A whole bulb of garlic separated (skins left on)
One red onion quartered
a generous drizzle of Balsamic
3 tbs of Honey
2 tbs Olive oil
Salt and lots of freshly ground pepper
capers (optional)
Toss all together in a roasting tray and roast in a fan oven at 195c for an hour. Turn up the oven to 200•C and add a bunch of asparagus for the last ten mins.
For the dressing:
Add the following to a nutri-bullet and whizz till smooth
bunch of parsley
the leaves from a bunch of mint
1/4 cup olive oil
the juice of a lemon
1 heaped tsp Dijon
lots of S&P
Once all cooked drizzle over the dressing and top with fresh capers.
Serve with pan fried sea bass or sirloins cooked nice and rare.