INGREDIENTS

2 small red beets, peeled + quartered
2 small golden beets, peeled + quartered
2 small turnips, scrubbed + quartered
1 sweet potato, scrubbed + cubed
1 red onion, peeled + cut into wedges
1 bunch long carrots, peeled + halved
olive oil
salt
¼ cup Fewster’s honey
extra honey to drizzle
340g greek yogurt
40 “cracks” coarse black pepper
¼ cup chopped, toasted nut of your choice
flaky sea salt

METHOD

STEP 1
Preheat the oven to 200°C. Prepare all of the vegetables according to the ingredient list. Place the beets, turnips, sweet potato, and red onion onto a large sheet pan in one even layer. Place the carrots onto another sheet pan.

STEP 2
Drizzle the vegetables with olive oil. Toss well and season with a good pinch of salt. Place the beet sheet pan into the oven and roast for 10 minutes. Add the carrot sheet pan. Continue to roast everything for 15 more minutes.

STEP 3
Remove the pans from the oven and drizzle ¼ cup of honey evenly over all of the vegetables. Transfer the pans back to the oven and roast for another 8 minutes, or until golden and caramelised.

STEP 4
Meanwhile, whisk together the remaining honey with the greek yogurt and black pepper. Season with salt to taste. Spread the yogurt mixture onto the bottom of a platter. Mound the vegetables over top. Drizzle with more honey and olive oil. Garnish with the toasted nuts, flaky sea salt, and a few more cracks of black pepper.

Enjoy!