Not exact matches
I forgot to mention that I
used pre-cooked vacuum packed
beetroot instead of
roasting one beet and it worked really well — good if one hasn't a lot of time.
Ive made your beets and greens tart quite a few times now,
using a mixture of
roast squash and
roast beetroot, such a winning combination.
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.
For this recipe I have
used leftover butternut squash but you can also
use leftover
roasted peppers, sweet potatoes or
beetroot.
For the best results,
use freshly
roasted beetroot puree!