- 8 medium beetroots, washed
- 1½ cups soy sauce
- 3 T honey
- 1 x 5 cm piece fresh ginger, grated
- 2 T olive oil
- 50 g raw walnuts
- 3 T brown sugar
- Sea salt and freshly ground black pepper
Preheat the oven to 180°C.
Arrange the beetroots on a baking tray and toss with the soy sauce, honey, ginger and olive oil until evenly coated.
Crumble over the raw walnuts, sprinkle with the brown sugar and season to taste. Roast for 40 minutes to an hour, or until sticky and caramelised.
Halve the tender beets and serve warm, drizzled with the pan juices, as part of a salad or to accompany a meat dish.
Per serving: 1475.9 kJ, 4.9 g protein, 15.4 g fat, 47.7 g carbs
Cook's note: to ensure this recipe is entirely wheat-free, choose wheat-free soy sauce, available from health stores.