Moroccan-Inspired Roasted Carrots and Beetroot
This Moroccan-Inspired Roasted Carrots and Beetroot dish is a delicious meal. Start by preheating oven. You'll be roasting most of the carrots, which you've cut into batons, alongside baby beetroot. Before they go into the oven, toss them in a mix of orange marmalade and olive oil, then season with sea salt and ras el hanout, a Moroccan spice blend that gives this dish its unique flavor. Roast everything until the veggies are beautifully caramelized. With the remaining carrot, create thin ribbons for a fresh contrast to the roasted roots. When it's all cooked, arrange the veggies on a plate, adding toasted almond flakes and dollops of labneh or crumbled goats' feta for creaminess. Finish with torn fresh mint leaves for a burst of freshness. This dish combines sweet, savory, and fresh elements, making it a feast for the senses.
- 4 Medium carrots
- 1 tablespoon Orange Marmalade
- 4 tablespoons Olive Oil
- 8 Small cooked Baby Beetroot
- 2 teaspoons Sea Salt Flakes
- 2 tablespoons Ras el hanout
- 20 grams Flaked almonds, toasted
- 2 tablespoons Labneh
- 20 Mint leaves, torn
- Preheating the Oven
Preheat oven to 200°C (400°F/Gas 6) to ensure it's ready for roasting the vegetables.
- Preparing the Carrots
Take 3½ of the carrots and cut them into batons, leaving the remaining half aside for later use. This shape allows for even cooking and a pleasant texture.
- Making the Marmalade Mixture
In a small saucepan, mix together the orange marmalade and olive oil. Warm the mixture softly while whisking to create an emulsified, glossy sauce that will coat the vegetables perfectly.
- Roasting the Vegetables
Place the carrot batons and the baby beetroot in a roasting dish. Pour the marmalade mixture over them, ensuring they're well coated. Season everything with sea salt flakes and ras el hanout for that Moroccan-inspired flavor. Roast in the preheated oven for about 50 minutes, or until the vegetables are burnished and fully cooked.
- Creating Carrot Ribbons
With the half-carrot you set aside earlier, use a vegetable peeler to shave it into thin ribbons. These ribbons will add a fresh, crisp texture to the final dish.
- Serving
Once roasted, arrange the vegetables on a serving dish. Scatter toasted flaked almonds, dollops of labneh (or crumbled goats' feta), the carrot ribbons, and torn fresh mint leaves over the top. This combination of textures and flavors—creamy, nutty, fresh, and spiced—makes for a beautifully balanced and visually appealing dish.
