The Beautiful Beetroot!

Mixed Roast Veg with Mojo Spice

8 fresh baby beetroots
coconut oil, melted
2 parsnips
1 red onion
1 turnip
¼ pumpkins
200 grams sweet potatoes
2 carrots
1 garlic bulbs, cloves separated (can leave skin on)
1-2 teaspoon of spice blend from below
handful coriander
himylayan salt and pepper

Spice Blend

1 tablespoon garlic powder
½ teaspoon cayenne pepper
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried parsley
1½ teaspoons paprika
1 teaspoon ground allspice
½ teaspoon freshly cracked black pepper
½ teaspoon dried chilli flakes
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 teaspoons hymilayan sea salt

Blend me up – you can keep me for 3 months to spice up other dishes such as steak.

Wash the beetroot and cut into wedges. Place in a large roasting tin, drizzle over 1 teaspoon of the oil and season. Cover with foil and roast for 40 minutes, shaking the tin after 20 minutes, until tender. When the beetroot cooked add the other chopped veg and sprinkle with spice mix. Spread the vegetables out to form a single layer and roast until tender and golden, about 30–35 minutes.