New month = a new recipe

I saw this little number one afternoon whilst watching TV.  Looked pretty easy (so totally my style of cooking).  I gave it a whirl & found it to be a pretty good little multitasker.  Great on a cheese platter; nice little dipper for vegie sticks; & pretty good on a sandwich with salad – oh yeah, it is a winner! 

Beetroot Relish

Source: Everyday Gourmet


🗸 2 whole beetroots, cleaned & trimmed (approx. 450g)

🗸 ½ garlic clove

🗸 1/3 red onion, peeled & roughly chopped

🗸 ½ tsp. cumin seeds

🗸 2 tbspn balsamic vinegar

🗸 ½ tsp. salt

🗸 ¼ tsp. black pepper

🗹 Preheat oven to 1900C.

🗹 Wrap each beet in a square of foil & roast for 45-60 minutes or until beets are tender when pierced with skewer.  Remove from oven & allow to cool completely.

🗹 Once cooled, remove the skins from the beetroot & roughly chop.

🗹 Place into a food processor with onion, garlic, cumin & vinegar.  Blitz to desired consistency & season to taste with salt & pepper.

🗹 Deliciousness awaits!

In my opinion the best way to have this (as suggested on the show) is with roast lamb & garnished with fresh mint leaves & crumbled feta, plus a heap of roast vege…just sayin’ 😋

Lame – I know, but I do love a food pun!
Image source: Lettuce Turnip the Beet by Amy Devereux

#EasyPeasey #VegieLife #Recipe #Vego #GlutenFree #DairyFree #MedInspo #HappyHealthyLife #ConsciouslyNutritious

Published by Shân

I am incredibly passionate about food and its healing power – it is pretty amazing how what you eat affects how your body works! In fact, I was so fascinated, I went & got myself a degree in it – a Bachelor of Health Science (Nutritional and Dietetic Medicine). Now in all honesty I don’t eat or live a perfect lifestyle, nor will I ever pretend I do. Realistically I know you won’t be perfect either. And that’s OK. As a Clinical Nutritionist I focus on what we eat and how this has an impact on our health and wellness – everyday.

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