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Beetroot caramelised in honey, soy and walnuts

Wheat-free bake

Beetroot caramelised in honey, soy and walnuts

40 minutes to 1 hour

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Beetroot caramelised in honey, soy and walnuts

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes to 1 hour

Ingredients

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

Method

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.