A winter vegetable favourite is beetroot. The sweet and earthy flavours are so moreish and make the perfect addition to your weekly meals. This recipe is not only simple and delicious, it is a great way to create something using the whole of the produce. Beetroot leaves are delicious. Again, they are naturally sweet and high in all sorts of good nutrients. Their dark green colour is also such a beautiful contrast to the blush from the actual root itself.
Ingredients
- 3 Beetroots
- Beetroot leaves & stalks or 1 bunch silverbeet
- Fetta to taste
- Handful of walnuts
- Sprigs of thyme
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 tablespoon wholegrain mustard
- 1 tablespoon red wine vinegar (or ACV)
- Salt & pepper
Method
Firstly, we need to prepare our beetroots for roasting. Scrub, rinse and then dry them. Remove their tops from the base and halve them before throwing them onto a lined baking tray with a generous splash of Olive Oil and some flaky sea salt. Into an oven or airfryer they go. 180c for 20-35min, depending on the size.
Rinse and dry the beetroot leaves or silverbeet, gently tear them into a bowl, and cut down the stalks into small pieces. Make your dressing by mixing some wholegrain mustard, some gorgeous local raw honey and olive oil, a pinch of salt and a splash of red wine vinegar. Dress the leaves and give them a good toss before plating. Top with the roasted beetroot halves, fetta cheese and walnuts.
