February 28, 2019

March 19, 2018

February 12, 2018

Please reload

Recent Posts

Chocolate Fudge Brownies

November 1, 2014

1/2
Please reload

Featured Posts

Beauty of the Beet

February 20, 2017

 

 

 

There is so doubt that beetroot is my favourite root veg. From her being roasted to caramelized to simply poached, the humble beet is more versatile than you think!

 

I buy whole, organic beetroot from the OZ Farmer's Market held every Saturday in Granger Bay. I used the beetroot heads as either part of my Meatless Monday roast or sliced thinly for my Beetroot Tarte Tatin. I then clean the leaves and stalks, roughly chop them and saute' alongside some swiss chard, olive oil, Maldon Salt, black pepper and a final squeeze of fresh lemon.

 

ROASTED BEETROOT W/ ROSEMARY & BALSAMIC

 

650g beetroot, peeled, washed and dried

4 Tbsp balsamic vinegar

2 tsp honey or coconut sugar (for my vegan friends)

2 sprigs of fresh rosemary

A generous glug of NOMU's olive oil (you can buy yours from here)

1 tsp Maldon Sea Salt

Ground black pepper, to taste

 

1. Preheat oven to 220 degrees C. 

2. Place beetroot into oven dish and toss with the rest of the ingredients. Cover with foil and roast for 35 minutes. 

3. Remove the tin foil and cook for a further 10 minutes. If you would like an extra hint of sweetness (great idea for the kids), add a dash more coconut sugar before this final 10 minute (foil-less) roast for optimal caramelization.

4. Serve warm as is or alongside some roasted carrots and sautéed chard & beetroot leaves.

 

 

BEETROOT LEAVES W/ SWISS SHARD & OLIVE OIL

 

1 garlic clove, finely chopped

1 Tbsp NOMU olive oil

2 handfuls of beetroot leaves, washed and roughly chopped

4 handfuls of swiss chard, roughly chopped

Pinch of Maldon Sea Salt

Ground black pepper, to taste

Juice of half a lemon

 

1. Add garlic and olive oil to a pan over a medium heat and cook for one minute.

2. Add beetroot leaves and swiss chard and stir. Add seasoning, give another stir and place a lid over the pan for a minute.

3. Remove lid and allow any condensation to cook out before removing sautéed leaves from the pan and placing into a serving bowl.

4. Pour in the lemon juice and give one last stir before serving hot alongside some roast veg.

 

*This dish also pairs beautifully with roast chicken, grilled salmon and/or baked potato.

 

 

Please reload

Follow Us
Search By Tags