Golden Beetroot Salad with Goat Cheese and Walnuts
Duration: 30 minutesA tasty and light salad made with some tasty ingredients.
Utensils
- Steamer or pot
Ingredients
- 3 golden beetroots, peeled and thinly sliced
- 4 ounces goat cheese, crumbled
- 1/2 cup walnuts, toasted and chopped
- Arugula or mixed salad greens
- Balsamic vinaigrette dressing
- Salt and black pepper to taste
Instructions
- Steam or boil the thinly sliced golden beetroots until tender.
- Arrange arugula or mixed salad greens on a serving platter.
- Place the steamed golden beetroot slices on top of the greens.
- Sprinkle crumbled goat cheese and toasted walnuts over the beetroots.
- Drizzle with balsamic vinaigrette dressing and season with salt and black pepper to taste. Toss gently and serve.
Golden Beetroot and Feta Stuffed Phyllo Triangles
Duration: 40 minutesSuper tasty phyllo triangles stuffed with delicious feta and beetroot.
Utensils
- Baking sheet
Ingredients
- 3 golden beetroots, roasted and diced
- 1 cup feta cheese, crumbled
- 1/4 cup pine nuts, toasted
- Fresh mint leaves, chopped
- Phyllo pastry sheets
- Olive oil for brushing
- Salt and black pepper to taste
Instructions
- Roast golden beetroots until tender, then dice them.
- In a bowl, combine diced golden beetroots, crumbled feta, toasted pine nuts, and chopped mint.
- Lay out phyllo pastry sheets and cut them into squares.
- Place a spoonful of the beetroot and feta mixture in the center of each square.
- Fold the squares into triangles and seal the edges.
- Brush the triangles with olive oil and bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until golden brown.
- Season with salt and black pepper to taste.
Golden Beetroot and Chickpea Curry
Duration: 40 minutesA delightful and filling curry.
Utensils
- Pot
Ingredients
- 3 golden beetroots, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- In a pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
- Add diced golden beetroots and chickpeas, stirring for a few minutes.
- Pour in coconut milk, curry powder, ground cumin, and ground coriander. Season with salt and pepper.
- Bring to a simmer and cook for 20-25 minutes or until the beetroots are tender.
- Serve the curry over cooked rice and garnish with fresh cilantro.