beetroots Archives

Beetroot recipes

Beetroot carpaccio

20 minutes

Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Pan-fried salmon with beetroot quinoa salad

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 25 minutes

Ingredients

12 baby beetroot, cleaned
4 T avocado oil
Sea salt and freshly ground black pepper to taste
2 thyme sprigs, leaves picked
1 lemon, juiced
1/2 cup flat-leaf parsley, chopped
1 cup quinoa, cooked according to package instructions
4 x 200 g salmon fillets
Fresh mint shredded, for serving

Method

Preheat the oven to 180°C. Toss the beetroot in 1 T avocado oil, then arrange on a baking tray, sprinkle with sea salt and top with thyme leaves. Roast for 35 to 40 minutes, or until tender and caramelised.

Remove the skins from the beetroot, then pureÅLe the flesh with 1 T avocado oil.

Fold the beetroot puree, lemon juice, parsley and 1 T avocado oil into the cooked quinoa. Season to taste and set aside.

Cut the salmon fillets into bite-sized cubes, then rub with the remaining avocado oil and season to taste. Sear in a pan over a high heat for 30 seconds, or until deep gold in colour but still pink inside.

Serve immediately with the beetroot quinoa salad and shredded fresh mint.

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Beetroot carpaccio

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Beetroot gravadlax with beetroot pickled eggs

Chilli-spiced dark chocolate and beetroot cupcakes

Beetroot, baby marrow and goat’s cheese flat bread

Beetroot tarts

Baby beetroot raita with watercress salad

Pan-fried salmon with beetroot quinoa salad

Pan-fried salmon with beetroot quinoa salad

Ingredients

Method