Serves 4 as a side
4 bulbs golden beetroot, chopped in to quarters
2 large carrots, chopped in to thick slices
1 yellow courgette, chopped
1 small bunch radish, finely chopped
1 handful mixed garden herbs (parsley, dill and mint work particularly well)
1 good handful chopped pistachio nuts
4 tbsp pomegranate seeds
3 tbsp lemon juice
2 tbsp olive oil
pink salt and pepper, to season
Preheat the oven to 180 degrees and line a roasting tray with parchment paper. Spread the beetroot, courgette and carrots across the tray and drizzle generously with olive oil and sprinkle well with salt and pepper. Roast for 40 minutes, until the beetroot is nice and tender.
Allow them to cool before transferring to a large bowl or plate and topping with the herbs, nuts and pomegranate seeds. Drizzle a good glug of olive oil on top along with the lemon juice, and finally season to taste. Serve with any protein you like – wild salmon, organic beef burgers and chicken are my personal go-tos!