I usually
roast the beetroot in the oven as it brings out its natural sweetness but if I am in a hurry I throw it together with some steamed beetroot and before I know it I am trying not to eat it all from the blender!
I have
a roasted beetroot in the fridge and loads of pumpkin and kale from the garden.
Roasting the beetroot in a touch of apple cider vinegar gives a subtle tang that really complements the natural sweetness of the beetroot.
Not exact matches
All you have to do is
roast some
beetroots, boil some potatoes and then whizz them up
in a blender with some coconut milk, garlic, cumin, coriander, chilli and lemon juice — so easy!
In a food processor blend together the
roasted beetroots and 1/2 cup almond or soy milk until smooth.
Tender pear & balsamic
beetroot salad made with tender baby beets
roasted in balsamic vinegar, pear cooked three ways and tangy goat's cheese
Use the fermented
beetroot in a salad or to make borscht, or
roast and mash it with some ground cumin to make a probiotic dip.
Wrap the
beetroot in baking foil, place on a baking tray and
roast in the oven until cooked through, approximately 35 - 40 minutes.
While the
beetroot is
roasting, slowly sweat the sliced leeks
in the teaspoon of olive oil.
Preheat the oven to 200 C. Scrub the
beetroot and place
in a
roasting dish.
In keeping with the vegan theme, I made a
roasted beetroot and chickpea dip to serve with the crackers.
Main Dishes Aubergines baked
in the oven with ajvar and basil oil Pizza with figs & blue cheese Galette w. bakes tomatoes & goats cheese Zucchini spaghetti w. spicy meatballs & tomato sauce Speltotto with baked chestnuts Vegan veggie loaf Portobello burgers w. green bean fritters Mushroom stew w. celeriac mash Leek, lentil and cabbage pot Pizza with cauliflower crust Crispy chicken nuggets w. hot & sweet potato fries Japanese rice bowl w. teriyaki salmon and wakame Stuffed plaice on
roasted aubergine Rye galette with caramelized fennel Poached egg on toast and
roasted asparagus Grilled zucchini rolls with creamy spelt pearls Pita pizzas with potato, tuna and avocado topping
Beetroot and quinoa pot with horseradish and bacon Meatballs
in spicy curry with cauliflower rice Broccoli pizza with green and groovy topping Zucchini spaghetti with walnut and chili pesto Cheesy cauliflower fritters with semi-dried tomatoes Slow
roasted carrots w. lentils, nuts and goats cheese Melanzane alla parmigiana di nuovo Shaved broccoli and fennel salad with
roasted salt almonds Vegan veggie falafels
in lettuce wraps w. apple and cabbage slaw Open faced crispy chicken burger w. portobello bun Greek Kleftiko with gruyere and veggies Zucchini Fritters with feta Grain free hotdogs with homemade remoulade Vegetarian summer squash spaghetti w. corn, lentils and halloumi Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Cauliflower couscous with grilled apricots & vanilla, honey dressing + serrano wrapped chicken Green and grain free pancakes with creamy tahini and chicken salad Fish and chips Organic stuffed chicken on celeriac and lentils Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Magical Maki rolls with cauliflower rice — sushi A danish classic «Burning Love» Open face rye sandwich with creamy chicken & apple salad + fried mushrooms
Peel
beetroot, carrot and daikon radish, cut into matchsticks and place
in a serving bowl with edamame, rocket or baby spinach, radishes,
roasted almonds and micro greens.
Place chopped
beetroot in the
roasting tray, and toss with cumin seeds and rapeseed oil.
Chop the
beetroots into equal size inch cubes, cover
in the coconut oil, half the salt and
roast in the oven for 40 minutes until cooked through.
Choose the juiciest dates - preferably medjool or mazafati and make sure the
beetroots are well
roasted - a knife poked
in should come out with no resistance.
Monday 22/9/15 (Yesterday) Smoothie bowl (raspberries, blueberries, banana, honey, coconut, rawnola) Cashews / Macadamia (small handful) Black coffee Baby spinach, tomato, olives, fetta cheese, cucumber, balsamic + Tuna Goji berry ball (dates, almonds, goji berries, coconut, chia seeds, honey, cacao powder) Coconut / Almond slice (phil's bar minus the egg white powder as still on order) Apple
Roast lamb +
roasted onion, garlic,
beetroot, zucchini, carrot (
roasted in olive oil + butter) 3 squares dark chocolate (90 %) English breakfast tea with milk
To prepare, scrub the
beetroot, wrap
in foil and pop into the oven at 180 C to
roast until super soft.
Method • Place
beetroot in the oven &
roast at 180C for 50 - 60 mins until tender.
Lunch on the second day comprises: Pan-friend scallops on the bed of pureed peas
in mussel emulsion and red
beetroot; this is followed by Duck breast
roasted with redcurrants and accompanied by green beans.
The diversified menu includes steamed sea bass
in zucchini with avocado cream, dill sauce and crispy sprouts or pink
roast fillet of veal with foie gras,
beetroot puree, millefeuille of pumpkin or mustard - truffle sauce.
we had some
beetroot roasted the other nite
in a salad type situation with a bit of fetta & white sweet potato (never heard of that!!)