It starts with a fudgy red velvet chocolate chip cupcake made
with roasted beetroots.
This simple bowl of turmeric quinoa
with roasted beetroot and wilted spinach is packed with plant protein and fibre, as well as being vitamin dense thanks to easily accessible nature's «superfood...
WEEKDAY Breakfast: 3/4 cup fruit free muesli with 1/4 cup low fat Greek yoghurt, 4 strawberries and 125 ml skim milk Morning tea: Banana and regular skim latte Lunch: Beef salad
with roasted beetroot, sweet potato, capsicum, beans, baby spinach and avocado, plus carrot, celery, apple, ginger and kale juice Afternoon tea: Mixed nuts with a piece of fruit Dinner: Grilled salmon with 3/4 cup of dill risotto served with steamed broccoli, carrot and green bean, plus 1 large square of dark chocolate
So we made up for lost time by scoffing ourselves silly for 48 hours: Vietnamese beef noodle salad, grilled salmon
with roast beetroot and walnut pesto, fish tacos, the most sensational baba ganoush and falafels...
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!
Baked tofu strips
with peanut dipping sauce Caponata Chèvre chaud Chèvre
with lavender honey Chickpea, cous cous & beet salad Chickpea &
roasted vegetable salad with tangy za'atar yoghurt dressing Chunky potato salad with creamy tofu «mayo» Dolmades Grilled halloumi Greek salad Lemon roasted potatoes Onion, lentil, spinach and goat's cheese salad Panzanella Potato, beetroot & carrot gratin Potato & sweet potato gratin with wild garlic leaves Roasted sweet potato salad Roquefort, fig and raspberry salad with honey dressing Semolina with three cheeses Soba noodle salad Sweetcorn fritters Tabbouleh Tomatokeftedes — Santorinian (Greek) tomato fritters Vinagrete (Brazilian
roasted vegetable salad
with tangy za'atar yoghurt dressing Chunky potato salad
with creamy tofu «mayo» Dolmades Grilled halloumi Greek salad Lemon
roasted potatoes Onion, lentil, spinach and goat's cheese salad Panzanella Potato, beetroot & carrot gratin Potato & sweet potato gratin with wild garlic leaves Roasted sweet potato salad Roquefort, fig and raspberry salad with honey dressing Semolina with three cheeses Soba noodle salad Sweetcorn fritters Tabbouleh Tomatokeftedes — Santorinian (Greek) tomato fritters Vinagrete (Brazilian
roasted potatoes Onion, lentil, spinach and goat's cheese salad Panzanella Potato,
beetroot & carrot gratin Potato & sweet potato gratin
with wild garlic leaves
Roasted sweet potato salad Roquefort, fig and raspberry salad with honey dressing Semolina with three cheeses Soba noodle salad Sweetcorn fritters Tabbouleh Tomatokeftedes — Santorinian (Greek) tomato fritters Vinagrete (Brazilian
Roasted sweet potato salad Roquefort, fig and raspberry salad
with honey dressing Semolina
with three cheeses Soba noodle salad Sweetcorn fritters Tabbouleh Tomatokeftedes — Santorinian (Greek) tomato fritters Vinagrete (Brazilian salad)
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!
Tender pear & balsamic
beetroot salad made
with tender baby beets
roasted in balsamic vinegar, pear cooked three ways and tangy goat's cheese
Honey Glazed
roasted Beetroot mixed
with almond flour, flavored
with little more honey, topped
with pumpkin seeds and slivered almonds and baked into delicious and aromatic Healthy Bread.
I'm not perfect, I burn the
roast chicken, I make butt ugly but darn delicious
beetroot tarts
with cauliflower crust, I dust coconut flour all over the camera and piss off J but whatever.
This
Roast Pumpkin, Beet and Cannellini Bean Salad by Jessica Cox is delicious and Green Kitchen Stories have you covered
with this Raw Apple and
Beetroot Quinoa one.
Work Day Lunches Aubergine & Pickled Lemon Farro
Beetroot & Tahini Quinoa Black - eyed Bean, Fennel & Sweet Potato Salad
with Blood Orange Dressing Buckwheat
with Sundried Tomato & Aubergine Celeriac &
Beetroot Stew
with Buckwheat Chickpea & Butternut Squash Tagine Courgette, Olive & Mint Quinoa Pilaf Creamy Mushroom Quinoa Farro
with Basil &
Roast Vegetables Freekeh &
Roasted Cauliflower Pilaf Freekeh Tabbouleh Freekeh
with Smoked Butternut Squash & Caramelised Onions Giant Couscous Greek Salad Leek, Sweet Potato & Aubergine Curry Lunch box Lentils Millet
with Fennel, Pepper & Chickpeas Pearl Barley Risotto
with Shiitake Mushrooms & Butternut Squash Puy Lentil & Aubergine Casserole Puy Lentils
with Beetroot & Hazelnuts Quinoa
with Black Beans & Vegetable Ceviche Quinoa
with Moutabel Red Rice Spring Salad Rocket & Avocado Millet Risotto Super Grain Salad
with Smoky Hummus Warming & Zesty Carrot & Butter Bean Curry Wild Rice
with Aubergine, Fennel, Mint & Walnuts Weekend Wholesome Aubergine & Puy Lentil Falafel
with a Tomato - Tahini Sauce Baked Aubergines
with Ginger & Miso
Beetroot, Halloumi & Fennel Kebabs Black Bean Burgers Butterbean &
Roast Pepper Loaf Celeriac & Puy Lentils
with Hazelnut Dressing Courgette Fritters Gardener's Pie Gnocchi
with Summer Vegetables & Lemon - Cashew Sauce Middle Eastern Quinoa Burgers Mushroom & Hazelnut Buckwheat Burgers Pasta
with Kale, Mint & Hazelnut Pesto Pumpkin & Cashew Nut Bakes Pumpkin
with Coconut Dressing & Vegetable Ceviche Sweet Potato & Aubergine
with Tahini Dressing and Green Beans Thai Nut
Roast Thai - style Sweet Potato & Mushroom Kebabs Tomato, Basil & Red Onion Tart Snacks, Salads, Soups & Side Dishes
Beetroot Fritters Borlotti &
Beetroot Dip Caramelised Chicory Carrot Salad
with Rosewater Dressing Celeriac &
Beetroot Stew
with Buckwheat Chia Flatbreads Chickpea Chips Chilli & Rosemary Biscuits Creamy Pepper & Sundried Tomato Sauce Cucumber & Fennel Salad Flageolet Beans
with Thyme & Mushroom Involtini Jerusalem Artichokes & Mushrooms
with Truffled Gremolata Leek, Chickpea & Fennel Soup Mediterranean Vegetable Soup Moroccan Pearl Barley Salad Potato Salad
with Pistachio Mayonnaise
Roast Beetroot & Chickpeas
with a Ginger Dressing
Roasted Cauliflower & (leftover) Cheese Soup
Roasted Cauliflower
with Samphire & Dill
Roasted Pepper & Creamy Almond Soup Romesco Sauce Rye Flatbreads Smoky Butterbeans Sprouts
with Chestnut Butter Tropical Carrot Soup Puddings Apricot Muffins Chocolate Cherry Flapjacks Chocolate Hazelnut Shots Chocolate Truffle Cakes Christmas Pudding Christmassy Granola Flourless Chocolate Orange Cake Hazelnut Maca Cookies Lemon Shortbread Lemon Tart Mango & Passionfruit Flapjacks Mince Pies (Vegan) Pear & Honey Cake Plum & Fig Crumble Plum Frangipane Tart Rhubarb Muffins
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.
Be sure to pick up your copy of OK! Magazine, on sale now, to see our delicious Middle Eastern inspired menu featuring this dish, as well as our
Roast beetroot and carrot salad
with yoghurt tahini dressing and hazelnuts.
Roasted or pre-cooked
beetroot is combined
with goat cheese, olive or walnut oil, arugula, walnuts, oil, vinegar, garlic, and seasonings.
I still love
beetroot, but I
roast it
with balsamic vinegar or honey and wholeseed mustard.
The Hungry Australian dishes served at The Darwin Cookbook Club dinner were: Silky Chinese Chicken, Raspberry Pomegranate Layered Pavlova,
Beetroot, Ruby Grapefruit, Avocado and Hazelnut Spring Salad, Mini Chilli and Caramelised Onion Jam Tarts, Chilled Cucumber Soup, Prawn Lettuce Cups
with Thai Dressing, Braised Pork and Beans, Jiaozi (Dumplings), Vegan Chocolate Mousse,
Roasted Cauliflower and Chickpea Salad and Watermelon and Blueberry Mojito.
The couscous salad: whole - wheat couscous base,
roasted butternut and
beetroot, topped
with green salad, blueberries, peppers, cherry tomatoes, cucumber, walnuts,
roasted chickpeas and veg crisps.
To save energy you can
roast them together
with the
beetroots.
You can play around
with the hummus seasonings, try
beetroot, black bean, pumpkin,
roasted pepper, sun - dried tomato or simply your favourite store - bought hummus.
Today's recipe of turmeric quinoa
with rosemary
roasted beetroot and wilted spinach is very easy and simple to prepare and makes it a perfect healthy lunch or dinner.
Then check out this and this cheesy polenta
with maple balsamic
roasted beetroot, this olive oil and
beetroot hummus from my website and this
roasted beetroot, red onion & watercress salad from Jamie Oliver.
An earthy barley risotto cooked
with beetroot and
roasted carrots.
Roasted beetroot and butternut squash, goat's cheese, mixed leaves, crushed walnuts and pesto, served
with balsamic dressing.
Moving onto the starter, I was presented
with Rosary Goat's Cheese and Potato Pressing
with grilled baby leeks, caramelised pear, Heritage
beetroot,
roasted hazelnuts and walnut vinaigrette.
Healthy vegan
Roasted Beetroot Hummus served
with pita chips is a delicious colorful appetizer perfect for Valentine's Day.
Jeanette's Healthy Living: Star Anise Ginger Pickled Beets The Heritage Cook: Rosemary
Roasted Beets, Potatoes and Peppers Dishing:
Beetroot Brownies / Beet Brownies Devour: 4 Beet Salad Best Bets Napa Farmhouse 1885: Beet Greens
with Balsamic Glazed Beets Red or Green: Sweet and Spicy Roasted Beet and Bacon Salad Virtually Homemade: Beet Risotto with Goat Cheese Domesticate Me: Ginger - Soy Glazed Salmon with Asian Beet Slaw Dishin & Dishes: Roasted Beet Salad with Garlic Vinaigrette Taste With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad Weelicious: Red Beet and White Bean Hummus FN Dish: 5 Ways to Brighten B
with Balsamic Glazed Beets Red or Green: Sweet and Spicy
Roasted Beet and Bacon Salad Virtually Homemade: Beet Risotto
with Goat Cheese Domesticate Me: Ginger - Soy Glazed Salmon with Asian Beet Slaw Dishin & Dishes: Roasted Beet Salad with Garlic Vinaigrette Taste With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad Weelicious: Red Beet and White Bean Hummus FN Dish: 5 Ways to Brighten B
with Goat Cheese Domesticate Me: Ginger - Soy Glazed Salmon
with Asian Beet Slaw Dishin & Dishes: Roasted Beet Salad with Garlic Vinaigrette Taste With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad Weelicious: Red Beet and White Bean Hummus FN Dish: 5 Ways to Brighten B
with Asian Beet Slaw Dishin & Dishes:
Roasted Beet Salad
with Garlic Vinaigrette Taste With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad Weelicious: Red Beet and White Bean Hummus FN Dish: 5 Ways to Brighten B
with Garlic Vinaigrette Taste
With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad Weelicious: Red Beet and White Bean Hummus FN Dish: 5 Ways to Brighten B
With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad Weelicious: Red Beet and White Bean Hummus FN Dish: 5 Ways to Brighten Beets
I made this tonight only I juiced lemon as I did nt have lime, and
roasted pumpkin and
beetroot separately which I tossed through at the end
with the cilantro and lemon.
In keeping
with the vegan theme, I made a
roasted beetroot and chickpea dip to serve
with the crackers.
Three Hugh Fearnley - Whittingstall's salad recipes:
roasted squash and mushroom,
beetroots and bulgur wheat, red cabbage slaw
with marinated tofu.
Chunks of Black Pepper covered Hot Smoked Trout (or Salmon) Watercress Edamame Quinoa Hardboiled Egg (or a poached egg would be great)
Roasted Beetroot (sliced beetroot drizzled with olive oil and seasoned, then roasted for 25 min at 200c) Toasted Pine nuts Caramelized Balsamic Vinegar and a squeeze of lime to dress th
Roasted Beetroot (sliced beetroot drizzled with olive oil and seasoned, then roasted for 25 min at 200c) Toasted Pine nuts Caramelized Balsamic Vinegar and a squeeze of lime to dress t
Beetroot (sliced
beetroot drizzled with olive oil and seasoned, then roasted for 25 min at 200c) Toasted Pine nuts Caramelized Balsamic Vinegar and a squeeze of lime to dress t
beetroot drizzled
with olive oil and seasoned, then
roasted for 25 min at 200c) Toasted Pine nuts Caramelized Balsamic Vinegar and a squeeze of lime to dress th
roasted for 25 min at 200c) Toasted Pine nuts Caramelized Balsamic Vinegar and a squeeze of lime to dress the salad
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
There were bowls of
Beetroot, coconut & lime soup, life changing bread, Kale and apple walnut salad
with Tahini dressing, butter bean and rosemary hummus and
Roast butternut squash & quinoa salad
with coriander dressing, all washed down
with a green juice of Spinach, cucumber, celery & pear — everything was gluten, dairy & refined sugar free and 100 % delicious!
Roasted beetroot tart
with thyme, olives and Parmesan recipe Meanwhile, slice the
beetroots into 1/2 cm - thick rounds.
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.
Dinner: family
roast chicken: 60 - 100g of
roasted starchy vegetables such as potato, carrot, kumara,
beetroot, onions, parsnip, or pumpkin, 1 - 2 cups of non-starchy vegetables such as steamed silverbeet, broccoli, zucchini, cauliflower
with salt, olive or avocado oil or butter for fats, one chicken leg (100g meat), skin on or off.
On the menu at our club: bright pink
beetroot pasta
with goat cheese and parsley, cardamom coconut blueberry snack cake, quinoa and black beans
with radish salsa, polenta
with arugula pesto and beet curls, sunflower seed rye toasts
with roasted strawberry, and sparkling water
with orange juice.
You can play around
with the hummus seasonings, try
beetroot, black bean, pumpkin,
roasted pepper, sun - dried tomato or simply your favourite store - bought hummus.
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.
Spread curry cauliflower crust
with hummus (as the sauce), and top
with sliced
beetroot, avocado, brussels sprout leaves, oven -
roasted curry chickpeas, pomegranate seeds, parsley, chia, sesame, salt and pepper.
It's made
with a curry infused cauliflower pizza crust, then spread
with garlicky hummus for the sauce, thinly sliced
beetroot, avocados, brussels sprouts, pomegranate and oven -
roasted currie...
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
Healthy vegan
Roasted Beetroot Hummus served
with pita chips is a delicious colorful appetizer perfect for Valentine's Day.
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!!)