No, really! This easy combination of carrots, beetroot and herbs is the only way I’ve ever managed to get them down. I used pre-cooked beetroot from the supermarket, which I’m fairly sure falls on the “sensible shortcut” spectrum of prepared food use (as opposed to the “New Delia” lunatic side. Seriously, tinned minced lamb!?).
Preheat the oven to 220°C. Peel your carrots, top and tail them and then boil, whole, in some salted water until just tender, about 10 minutes. I used a mix of sizes and shapes so it doesn’t have to be precise, but the smaller the tastier. Remove the carrots from the water and put in a mixing bowl with the cooked beetroot. Cut the carrots into rough thirds, and the beetroot into quarters. Pour in a glug each of olive oil, balsamic vinegar and orange juice, a couple of squashed cloves of garlic, some herbs (rosemary and sage worked for me) and season. Give it a good mix around, and then tip out into a roasting dish and put in the oven for half an hour. Great with pork chops.