Recipe Page: Bunched Beetroot

Roasted Bunched Beetroot with Goat Cheese

Duration: 50 minutes

Deliciously rich and full of flavour, roasted to perfection.

Utensils

  • Baking sheet
  • Knife
  • Cutting board

Ingredients

  • Bunched beetroot with greens
  • Olive oil
  • Salt and pepper to taste
  • Goat cheese, crumbled
  • Balsamic glaze for drizzling
  • Fresh thyme for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Trim the greens from the bunched beetroot, leaving a small portion attached.
  3. Scrub and clean the beetroots thoroughly. Cut them into quarters.
  4. Toss the beetroot quarters with olive oil, salt, and pepper.
  5. Roast in the preheated oven for 30-35 minutes or until the beetroots are tender.
  6. Arrange on a serving plate, sprinkle with crumbled goat cheese, drizzle with balsamic glaze, and garnish with fresh thyme.

Beetroot and Chickpea Salad

Duration: 20 minutes

Light and tasty with a healthy kick of protein.

Utensils

  • Grater or knife and cutting board
  • Mixing bowl

Ingredients

  • Bunched beetroot with greens
  • 1 can (15 oz) chickpeas, drained and rinsed
  • Red onion, thinly sliced
  • Fresh parsley, chopped
  • Olive oil
  • Lemon juice
  • Salt and pepper to taste
  • Feta cheese, crumbled (optional)

Instructions

  1. Trim the greens from the bunched beetroot, leaving a small portion attached.
  2. Scrub and clean the beetroots thoroughly. Grate them or cut into small cubes.
  3. In a bowl, combine grated or cubed beetroot, chickpeas, sliced red onion, and chopped parsley.
  4. Drizzle with olive oil and lemon juice. Season with salt and pepper.
  5. Toss the salad until well combined. Top with crumbled feta cheese if desired.

Braised Beetroot Greens with Coconut Milk

Duration: 35 minutes

Creamy, rich and irresistible.

Utensils

  • Large pan with a lid
  • Wooden spoon

Ingredients

  • Beetroot greens, stems removed and chopped
  • 1 can (14 oz) coconut milk
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • Cooked rice for serving

Instructions

  1. Heat vegetable oil in a large pan over medium heat.
  2. Sauté chopped onion and minced garlic until softened.
  3. Add curry powder and stir for 1-2 minutes.
  4. Add chopped beetroot greens and sauté until they begin to wilt.
  5. Pour in coconut milk, reduce heat, cover, and simmer for 15-20 minutes or until the greens are tender.
  6. Season with salt and pepper to taste.
  7. Serve over cooked rice.