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Roasted Carrot and Beetroot with Potato Cakes

Roasted vegetables served with handmade onion and parmesan potato cakes, garnished with watercress and pomegranate seeds.

VegetarianHealthyPotatoesRoastCarrotsBeetroot
Estimated Nutrition
Calories
401.1
kcal / serving
2406.5 kcal total
Carbs
44.3g
per serving
265.5 g total
Fat
19.7g
per serving
118.2 g total
Protein
11.6g
per serving
69.8 g total
Cook Time
25
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Baking Powder
CondimentsSauces
50
ml
Sherry Vinegar
Dairy
50
g
Butter
softened
2
piece
Eggs
free-range
3
tbsp
Milk
75
g
Parmesan
finely grated
Fruits
1
tbsp
Pomegranate Seeds
for garnish
GrainsCereals
200
g
Plain Flour
sifted, extra for dusting
NutsSeeds
2
clove
Garlic
1
tbsp
Thyme
fresh leaves only
1
tsp
Salt
to taste
1
tsp
Black Pepper
freshly ground, to taste
OilsFats
10
ml
Vegetable Oil
2 tsp divided between roasting trays
30
ml
Vegetable Oil
2 tbsp used for frying onion and potato cakes
Vegetables
6
piece
Beetroot
fresh, scrubbed
12
piece
Carrot
baby carrots
0.5
piece
Onion
finely chopped
250
g
Mashed Potato
1
handful
Watercress
for garnish

Method

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