Roasted Beet Salads

Beets

Beetroot is one of the many items you will always find in my fridge.  At work, when I haven’t brought in my lunch from home, I will almost definitely grab the cooked, vacuum packed beetroot from the supermarket and throw it into a salad.  At the weekends I will juice the whole raw beetroot with ginger and lime or with blueberry, pear and lime.

Beetroot juice

Over the summer I went so crazy roasting beetroot all the time that I got tired of it – OVERKILL.

But this weekend I opened my fridge and there it was – I was ready to fall in love with it again.  So, as not to tire of it too quickly, I have now made it twice this week! I think it was the peeling part that killed it for me, with the juice staining my hands and spraying all over the counter.

Picture courtesy of my 6 year old niece, Aminata Townsend

Picture courtesy of my 6 year old niece, Aminata Townsend

Though once you peel the skin off to reveal that gorgeous electrifying colour inside you too will be roasting it all the time.

Cut beets

So, I’m giving you not one, but two, recipes to try this time.  One warm – sweet roasted beetroot with agave, thyme, pine nuts and yoghurt – and one cold – roasted beets with quinoa, vine tomatoes, mint and pine nuts. The latter is amazing as a meal in itself.

Enjoy!

Xx

Sweet Roasted Beets with Agave, Thyme, Pine Nuts & Yoghurt- serves 2 – 3 people as a side.

Sweet roasted beets with roast chicken 

The prep. part

  • 600g/bunch of raw beetroot, washed and cut in half and then into 6 – 8 chunks
  • 1 tbsp of olive oil
  • 4 tbsps of natural yoghurt
  • A few sprigs of thyme
  • 1 ½ tsps of agave
  • 4 tbsps of pine nuts
  • Salt & pepper to season

Chopped beets

 The cooking/assembling part

  • Preheat the oven to 200⁰C.
  • Lay foil out in a baking tray.
  • Wash, peel and cut up the beetroot.
  • Throw beets in baking tray with olive oil, thyme, agave, salt and pepper and mix together.
  • Place in the oven for 1 hour, until they have softened.
  • 5 minutes before the beets are ready, place a small frying pan onto a medium heat.
  • Throw the pine nuts into a dry pan and toast for about 40 seconds and then toss to allow them to toast on the other side   for a further 30 seconds. Then remove from the heat.
  • Place the beets in a serving dish, spoon on the yoghurt and then sprinkle the pine nuts on top! Works beautifully with roasted chicken.

 Roasted Beets with Quinoa , Vine Tomatoes, Mint and Pine Nuts – serves 4 people as a side or 2 people as a main.

Roast beet & quiona salad

The prep. part

  • 600g/bunch of raw beetroot, washed and cut in half and then into 6 – 8 chunks
  • 1 tbsp of olive oil
  • 4 tbsps of pine nuts
  • Salt and pepper to season
  • A few sprigs of mint, removed from the stalk
  • 2 -3 tomato vines, tomatoes cut in half

 Quinoa

  • 120g quinoa, rinsed in cold water
  • 360ml of cold water

The cooking/assembling part

  • Preheat the oven to 200⁰C.
  • Wash, peel and cut up the beetroot.
  • Throw beets in baking tray with olive oil, salt and pepper and mix together.
  • Place in the oven for 1 hour, until they have softened.
  • Whilst the beets are roasting begin to prepare the quinoa, first rinsing it.
  • Then place in the pan with the cold water onto a medium heat and allow it to come to the boil.
  • Within 20 minutes the quinoa should have soaked up all the water and be cooked. Place into a bowl to cool.
  • Cut up the tomatoes and remove the mint from the stalks. See recipe above on how to toast the pine nuts.
  • Once the beets are cooked, remove from the tray and place on a plate to cool.
  • Once cool, mix all the ingredients together adding a little drizzle of olive oil and salt and pepper, if needed. Then serve!

If you are serving the roasted beets with quinoa as a side, try it with some seared tuna and a simple chive and garlic butter.

xxx

 

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2 thoughts on “Roasted Beet Salads

  1. Pingback: Butternut Squash and Chorizo Soup | Nim's Din.

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