Beetroot looks so vibrant you know it is going to be good for you. We seem to get beetroots in our veg box quite a lot, so we had to learn how to cook them! This very quick dukkah will add loads of crunch, flavour and protein to your salad. It doesn’t matter if you use nuts with skin on or off; just use whatever you have! You don’t need a salad dressing with this; just mix in the smashed beets before eating.
Makes 2 lunches Prep: 10 minutes Cooking: 2 hours (cook when the oven is on for something else) For the smashed beets 2 beetroots 1 tbsp tahini Squeeze of lemon (optional) For the dukkah 25g hazelnuts 50g almonds 1 tsp black or white sesame seeds 1 tsp dried mixed herbs For the rainbow salad 1 carrot, cut into ribbons 2 handfuls of watercress or rocket 1 courgette, spiralised or grated 5-6 radishes, sliced 5-6 cherry or heritage tomatoes, halved Cress, optional
Love your leftovers You can use beetroot leaves in a stir fry, just like rainbow chard or bok choy.
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