Slow-roasted beetroot and butternut with caramelised pumpkin seeds
- 1kg beetroot, cleaned
- 60ml (¼ cup) olive oil
- 1 large butternut, sliced
- 30ml (2 tbsp) honey
- 30ml (2 tbsp) treacle sugar
- 100g pumpkin seeds
- 100g chevin
- 50g crimson microherbs
Preheat the oven to 180°C.
Place the beetroot on a baking tray, drizzle with half of the olive oil and roast until tender, about 1 hour.
Place the sliced butternut on a baking tray, rub with the remaining olive oil and bake alongside the beetroot, 40 minutes.
Remove the beetroot and butternut from the oven and allow to cool to room temperature to serve.
In a non-stick frying pan over medium heat, caramelise the honey and sugar, about 10 minutes, then add the pumpkin seeds. Pour the hot mixture onto baking paper and leave to cool completely before breaking into small pieces.
Arrange the beetroot, butternut and chevin on a platter, sprinkle with the pumpkin-seed shards and garnish with crimson microherbs to serve.