Roasted Red Beetroot with Balsamic Glaze
Duration: 40 minutesDelicious roasty earthy flavours with a tasty glaze.
Utensils
- Baking sheet
- Parchment paper
- Large bowl
Ingredients
- 4 medium red beetroots, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons balsamic glaze
- Fresh thyme leaves, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced red beetroot with olive oil, salt, and pepper until evenly coated.
- Spread the beetroot in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Drizzle the roasted beetroot with balsamic glaze and toss to coat evenly.
- Transfer the beetroot to a serving dish and garnish with fresh thyme leaves if desired.
- Serve the roasted red beetroot hot as a delicious side dish.
Beetroot and Goat Cheese Salad
Duration: 10 minutesA delicious salad full of deeply tasty goodies.
Utensils
- Salad bowl
Ingredients
- 4 medium red beetroots, cooked, peeled, and sliced
- 4 cups mixed salad greens (e.g., arugula, spinach, lettuce)
- 1/2 cup walnuts, toasted
- 1/4 cup crumbled goat cheese
- Balsamic vinaigrette dressing
Instructions
- Cook the red beetroots until tender (you can boil or roast them), then peel and slice them.
- In a large salad bowl, toss together the mixed salad greens and sliced red beetroots.
- Drizzle with balsamic vinaigrette dressing and toss to coat evenly.
- Sprinkle the toasted walnuts and crumbled goat cheese over the salad.
- Toss lightly to combine all the ingredients.
- Serve the beetroot and goat cheese salad immediately as a refreshing starter or light meal.
Beetroot Hummus
Duration: 10 minutesA vibrant and delicious hummus.
Utensils
- Food processor
- Serving bowl
Ingredients
- 2 medium red beetroots, cooked, peeled, and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Water (as needed for consistency)
- Fresh parsley, chopped (for garnish, optional)
- Toasted pita bread or vegetable sticks (for serving)
Instructions
- In a food processor, combine the diced red beetroots, drained chickpeas, minced garlic, tahini, lemon juice, and olive oil.
- Process until smooth, scraping down the sides as needed.
- If the hummus is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency.
- Season with salt and pepper to taste and pulse to combine.
- Transfer the beetroot hummus to a serving bowl.
- Garnish with chopped fresh parsley if desired.
- Serve the beetroot hummus with toasted pita bread or vegetable sticks for dipping.