• 2 beetroot, 100g peeled weight
  • 1 carrot, 100g peeled weight
  • 1 parsnip, 80g peeled weight
  • 1 tbsp olive oil by Sainsbury's, plus 2 tsp
  • freshly ground black pepper


  1. 1

    Pre-heat the oven to 200°C, 180°C, gas mark 6. Using a swivel peeler or a mandolin, peel all the vegetables thinly, discarding the outer peel. Spread out the beetroot on a kitchen paper-lined baking tray and the carrot and parsnip on a separate, larger kitchen paper-lined baking tray, and leave for 30 minutes to soak up any excess moisture. 

  2. 2

    Drizzle 1 tbsp of oil over the carrots and parsnips and 2 tsp of oil over the beetroot and using your hands, toss them so they're evenly coated and are in a single layer. Remove the kitchen paper.

  3. 3

    Season lightly with black pepper and roast on the middle shelves 10-12 minutes for beetroot and 15-16 minutes for carrots and parsnips, until they look crispy and shrunken, and the carrots and parsnips are light brown.

  4. 4

    Once done, leave to cool slightly on kitchen paper. Serve in some pretty paper cups, and eat immediately. 

Nutritional Details

Each serving provides
  • Energy 624kj 149kcal 7%
  • Fat 9.1g 13%
  • Saturates 1.3g 7%
  • Sugars 9.5g 11%
  • Salt 0.12g 2%

% of the Reference Intakes

Typical values per 100g: Energy 419kj/100kcal

Each serving provides

12.8g carbohydrate 4.4g fibre 1.9g protein

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