Ingredients
2 tsp rice bran oil
1 garlic clove, minced
1 red onion, sliced
2 carrots, julienned
3 beetroots, peeled & chopped
⅓ cup SIDS RASPBERRY VINEGAR
2 tsp MAGGI Green Herb Stock Powder
3 cups rocket (optional)
Directions
Preheat oven to 180oC or 160oC fan.
In a pan, cook onion and garlic for 2 minutes. Add beetroot and carrots then cook 2 minutes. Add SIDS RASPBERRY VINEGAR and cook 5 minutes.
Transfer to a serving dish, sprinkle with stock powder, toss with rocket and serve.
