Recipe Page: Candy Beetroot

Candy Beetroot and Goat Cheese Salad

Duration: 10 minutes

A super delicious salad.

Utensils

  • Small bowl
  • Large bowl

Ingredients

  • 2 medium candy beetroot, peeled and thinly sliced
  • 4 cups mixed salad greens
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped walnuts, toasted
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and black pepper to make the dressing.
  2. In a large bowl, combine mixed salad greens and thinly sliced candy beetroot. Drizzle the dressing over the salad ingredients in the large bowl.
  3. Toss the salad until well coated with the dressing.
  4. Divide the salad among serving plates.
  5. Top each serving with crumbled goat cheese and toasted chopped walnuts.
  6. Serve immediately.

Candy Beetroot and Feta Tart

Duration: 15 minutes

A tasty and rich tart.

Utensils

  • Baking sheet
  • Parchment paper

Ingredients

  • 1 sheet puff pastry, thawed
  • 2 medium candy beetroot, peeled and thinly sliced
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Roll out the puff pastry on a lightly floured surface and transfer it to a baking sheet lined with parchment paper.
  3. Arrange the thinly sliced candy beetroot on the puff pastry, leaving a border around the edges.
  4. Sprinkle crumbled feta cheese and chopped fresh thyme over the beetroot slices.
  5. Drizzle honey and olive oil over the tart.
  6. Season with salt and black pepper to taste.
  7. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
  8. Remove from the oven and let cool slightly before slicing.
  9. Serve warm or at room temperature.

Candy Beetroot and Quinoa Buddha Bowl

Duration: 15 minutes

A Buddha bowl full of tasty goodies.

Utensils

  • Large bowl
  • Small bowl
  • Whisk

Ingredients

  • 1 cup cooked quinoa
  • 2 medium candy beetroot, peeled and diced
  • 1 cup baby spinach leaves
  • 1/2 cup cooked chickpeas
  • 1/4 cup shredded carrots
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine cooked quinoa, diced candy beetroot, baby spinach leaves, cooked chickpeas, shredded carrots, and chopped fresh parsley.
  2. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and black pepper to make the dressing.
  3. Drizzle the dressing over the Buddha bowl ingredients in the large bowl.
  4. Toss the Buddha bowl until well coated with the dressing.
  5. Serve the candy beetroot and quinoa Buddha bowl immediately.