I cook for taste, eat to suit myself, and if I’m not in the mood to cook – I’ll eat junk food. This recipe has all the trappings of a healthy dish – but ignore all the detoxifying claims of beetroot juice – this is all about flavour.
Roast, at a very high heat, whole unpeeled baby carrots, with their green tops and wispy roots intact. After about 30-45mins (depending on how high you crank up your oven) this gives you sweet carrot flesh, with a chewy skin and crispy tops and roots. Remove from the oven and let cool, so the skin separates a little from the flesh. Warm up a frying pan and sear some finely chopped spring onions. Add the cooled baby carrots to the pan, some finely chopped lettuce leaves (choose a soft green leaf if possible), and cover with a lid. Take off the heat to let the carrots warm up, and the leaves to wilt down.
For the beetroot juice – I am lucky to have the use of one of these types of juicers at home, but they are not essential. You can finely grate a whole beetroot, wrap the shredded pulp in a dishcloth and torque it tightly to squeeze out all the juice.
In a pan, reduce the juice by half to thicken, season it with a fruit vinegar and salt to taste (I used a fig balsamic that i bought in Aldi).
Make sure to roast lots of little carrots to drag through the sauce.