Roast beetroot and pumpkin

Two vegetables that just do not get used like they should. Ether you just boil or pickle beetroot and as for pumpkins most of them are just carved up for Halloween.  Well try them like this, they taste really good together roasted.

You will need

10 beetroots

1 pumpkin or squash

3 medium red onions

8 garlic cloves

4tbsp olive oil

A few sprigs of thyme

4tbsp Honey

The juice of a lemon

Salt and freshly ground black pepper to taste

Now for me to do this you want to have all your vegatabels cut in a rustic fation to get the proper affect not to fine. Start by pealing all the beetroots and then placing them in a pan of water. Bring the pan up to the boil then remove from the heat and strain of the water and let them cool.

Now peel and deseed the pumpkin and chop it up to similar size pieces as the beetroot. Then cut the onions in to wedges.  Now add the pumpkin and the onion it to a large roasting try. Throw in the garlic and rip in the thyme. Now diesel in the oil and the honey and season well with salt and pepper and squeeze in the lemon juice. Now add the beetroot and toss everything together.

Set your oven to 180c/360f and cover your roasting try with some tin foil. Now place everything in the oven and let it cook for about 20 minutes then take of the tin foil and let it carry on cooking for another 10 to 20 minutes until the vegetables are all soft and tender .

And then you have a choice eat it hot straight away or let to cool down and chill it and have it as a salad later. Either way this is a really good way to use beetroot and pumpkins .