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    Roasted Parsnip and Beetroot with Sesame Seeds

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    Roasted Parsnip and Beetroot with Sesame Seeds

    Earthy red beetroots and sweet golden parsnips make a vibrant-looking dish, which can be half-cooked 2-3 hours in advance then finished off in the evening.

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 8


    • 600g small beetroots, peeled and cut in half
    • 1½ x 400g packs parsnips, peeled and trimmed
    • 4 tbsp olive oil
    • 2 tbsp sesame seeds


    1. Preheat the oven to 180°C, gas mark 4. Place the beetroot in a roasting pan with half the oil and mix to coat. Roast for 10 minutes.
    2. Cut the parsnips in half lengthways and place in a bowl. Mix to coat with the remaining oil then add to the beetroot and return to the oven to roast for a further 20 minutes.
    3. Remove from the oven and turn the vegetables, sprinkle with the sesame seeds and roast for a further 10-15 minutes, until the seeds are golden and the beetroot and parsnips are tender.

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