Roast Root Veg with Beetroot and Cucumber Dips
Change4Life's Sugar Swaps is all about encouraging families to cut down on the amount of sugar in their diet. #SugarSwaps
Ingredients (serves: 4):
250g small carrots, trimmed, scrubbed and halved
250g small parsnips, trimmed, scrubbed and quartered
250g sweet potatoes, scrubbed and thinly sliced
1 tbsp olive oil
1 tsp cumin seeds (optional)
Beetroot and Cannellini Bean Dip:
100g cooked beetroot, roughly chopped
100g canned cannellini beans in water, rinsed and drained
2 tbsp low fat, lower sugar plain yogurt
Freshly ground black pepper
50g cucumber, finely chopped and 100g low fat, lower sugar plain yogurt
- Preheat the oven to 200°C, fan oven 180°C, gas mark 6.
- Put all the vegetables into a roasting tin and add the olive oil, tossing to coat. Roast for 20 minutes, then turn the vegetables over, adding the cumin seeds (if using). Roast for another 15 minutes, until tender.
- While the vegetables are roasting, prepare the dips. Put the ingredients for the beetroot dip into a blender and blend for 15-20 seconds until smooth. For the cucumber dip, mix the cucumber and yogurt together. Keep covered and chilled until ready to serve.
1: You can serve the vegetables cold for a tasty nibble.
2: Why not pack up some of the vegetables with the dips as part of a packed lunch?
3: You could use butternut squash as an alternative to sweet potatoes.