60 mins
Serves 4
Roasted Carrot and Beetroots
Roasting vegetables at the weekend is a simple way to get ahead for the week. Roasted vegetables can be used in salads or served as a side, and because roasting brings out their natural sweetness and depth of flavour, they are often far more satisfying than raw salad vegetables alone. This mix works well stirred through salads, served as a vegetable side, or added to soups for extra texture. It also pairs beautifully with wholegrains, such as quinoa or freekeh.
This recipe can be easily doubled.
5g Protein
7g Fibre
4 Plant Points
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