Roasted Beetroots and Carrots

Preheat oven to 200 C / Gas 6.

Set aside 65g each of the beetroots and carrots for the dressing. Place the remaining beetroots and carrots in a 23x33cm or similar size baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt and toss to coat. Cover the dish with foil.

Bake the vegetables in the preheated oven for 15 minutes.

Meanwhile, place the reserved beetroots and carrots into a liquidiser. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then cover and continue cooking until the vegetables are tender, about 45 minutes more.