Roasted Beets with Ham and Mustard

Ingredients

• 1 tsp Keens Mustard
• 2 tsp olive oil
• 2 tbsp malt vinegar
• 2 tbsp brown sugar
• 500 g fresh beetroots, cleaned and quartered
• 500 g Dutch carrots, trimmed and cleaned
• 500 g baby chat potatoes, halved
• 12 pickling onions, peeled
• 1 head of garlic, halved
• 200 g ham, sliced

Method

1. Mix together Keen’s Mustard Powder, olive oil, malt vinegar and brown sugar to form a paste then toss the paste through the prepared vegetables.
2. Lay vegetables on a large baking tray and place in a med/hot 220c oven for 40-45 minutes.
3. Mix the ham with the vegetables and bake for a further 10 minutes then serve with sprigs of marjoram leaves.