Recipe Page: Golden Beetroot

Golden Beetroot Salad with Goat Cheese and Walnuts

Duration: 30 minutes

A 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

  1. Steam or boil the thinly sliced golden beetroots until tender.
  2. Arrange arugula or mixed salad greens on a serving platter.
  3. Place the steamed golden beetroot slices on top of the greens.
  4. Sprinkle crumbled goat cheese and toasted walnuts over the beetroots.
  5. 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 minutes

Super 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

  1. Roast golden beetroots until tender, then dice them.
  2. In a bowl, combine diced golden beetroots, crumbled feta, toasted pine nuts, and chopped mint.
  3. Lay out phyllo pastry sheets and cut them into squares.
  4. Place a spoonful of the beetroot and feta mixture in the center of each square.
  5. Fold the squares into triangles and seal the edges.
  6. 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.
  7. Season with salt and black pepper to taste.

Golden Beetroot and Chickpea Curry

Duration: 40 minutes

A 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

  1. In a pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
  2. Add diced golden beetroots and chickpeas, stirring for a few minutes.
  3. Pour in coconut milk, curry powder, ground cumin, and ground coriander. Season with salt and pepper.
  4. Bring to a simmer and cook for 20-25 minutes or until the beetroots are tender.
  5. Serve the curry over cooked rice and garnish with fresh cilantro.