Mix the beetroot, carrots, oil and salt in a bowl, spread onto a baking tray lined with baking paper
Approx. 35 mins. in the centre of an oven preheated to 200°C.
Pepper & tomato sauce
Place the peppers and the retained oil in a blending cup along with the remaining ingredients, blend until smooth.
Heat a dash of oil in a non-stick frying pan. Gently fry the chorizo until crispy, drain. Spread the sauce over the tortillas. Add the roasted vegetables, egg, chorizo and baby salad leaves, roll up.