Roasted beetroot and potatoes

This is a great dish at all times of the year. Serve this in the winter with a hearty hot Sunday roast or as a warm salad in the summer with some feta or goat's cheese. It's vibrant in colour and robust in flavour. I had this, this week with some leek and butterbean baked peppers. See here.

What you will need
2 medium potatoes
2 medium beetroot
2 medium sweet potatoes
Olive oil
2 cloves garlic
Fresh rosemary

Cut the potatoes and beetroot into wedges, 4-6 per potato. Keep the skin on the potatoes. If your are using raw beetroot, you will need to peel these. Coat the wedges with olive oil and season well with salt and pepper. Add the chopped garlic and the sprigs of fesh rosemary.

Roast in the oven for 35-40 minutes at 220 degrees or until cooked through.

Serve this as a side dish or as part of a warm salad with some feta or goats cheese.