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  • Mini beetroot (with leaves, washed) 200.0 g
  • Parsnip (washed) 200.0 g
  • Carrots (washed) 300.0 g
  • Red onions (peeled and quartered) 200.0 g
  • Balsamic vinegar 50.0 ml
  • Pure honey 15.0 ml
  • Fresh herbs like parsley, celery, chives and/or basil (chopped) 10.0 g
  • Walnuts (chopped) 50.0 g

Mini beetroot, parsnip, carrots, and red onion, drizzled with a balsamic vinegar dressing and scattered with fresh walnuts, 



  1. Method:

    • Pre-heat a grill to 150 °C.
    • Chop the ends of the root vegetables and separate the beetroot leaves from the beetroot. Then cut the beetroot in half as well as the parsnips.
    • Finely chop the beetroot leaves and set aside with the chopped herbs.
    • Grill the vegetables, low and slow until caramelised.
    • Allow to cool and cut into chunks.
    • Add the vegetables to a pan (wide enough to accommodate the pieces in a single layer) with a splash of oil.
    • Add the balsamic vinegar, honey, Robertsons Veggie Seasoning and a splash of water.
    • Start checking if they’re cooked after about 5 min, depending on the vegetable.
    • Remove from the heat when almost all the liquid has evaporated, the vegetables are cooked and there’s a shiny glazed coating.
    • Mix the vegetables with the beetroot leaves and sprinkle some finely chopped herbs and walnuts on top to give a bit of colour, freshness and crunch.
  2. Chef's Tip:

    • Eat warm or even cold with some goat’s cheese, lentils or other grains.