Beetroot one of natures best vegetables
Delicious sweet flavour served raw or cooked and are an easy addition to your diet. Low in calories and fat, and packed full of vitamins and minerals, they help keep blood pressure in check and can help athletic performance and are therefore are often used by athletes.
The main difference between red and golden beetroot is that golden beets do not have as much earthy flavour as red beetroot.
Roasted Beetroot with goats whip and winter dressing
- 4 beetroot, wrapped in tin foil with a touch of salt and pepper
- 100 gm goats cheese
- 2 tbsp Crème Fraiche
- Vegetable oil for cooking
- Sea-salt and pepper
- Beetroot leaves for garnish
Heat your oven to 180 degrees. Cook the beetroot for 35 minutes or until a knife passes through easily. Remove and cool.
Combine the goat’s feta, crème fraiche and a pinch of salt, using a whisk whip quickly until smooth, place back into fridge to set.
Carefully peel the skins off the beetroot by rubbing by hand and cut into large segments (I use disposable gloves and cut on a couple sheets of baking paper)
Place beetroot onto a pre-heated oven-roasting tray with a little oil and roast for a further 15 minutes. Make up your dressing.
To serve, spoon beetroot onto a serving platter, with dollops of goats whip, garnish with leaves and plenty of dressing
Balsamic, almond, maple and black mustard dressing.
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 tsp black mustard seeds
- 2 tbsp almonds, roasted and crushed
- ½ cup Grove avocado oil
- Pinch of salt
Add the entire above ingredient together in a bottle and shake to incorporate.