Roast beetroot and sautéed stems served with roast pumpkin and a BBQ steak
As far as veggies on the side goes, I don’t think it gets much better than roast beetroot… they take a bit of time to make, but it’s so worth it! Remember not to throw away the stems – they contain much of the nutrients and are very tasty on the side!
- Fresh oregano
- Salt & pepper
- Shallot, minced (optional: for cooking the stems)
- Garlic, minced (optional: for cooking the stems)
- Olive oil
Pre-heat oven to 160C.
Scrub beets well and cut of stems (but don’t throw them away!). Quarter beets and place of a sheet of tin foil.
Spice with fresh oregano, dried thyme, salt and pepper. Drizzle with olive oil.
Wrap tin foil into a package – if making lots, make several little parcels, about 1 cup of beets in each – and place in the oven.
Roast for about 90 minutes or until soft and sweet.
Stems: Wash stems well and chop roughly. Heat olive oil on medium heat in a pan and sauté shallot and garlic in the pan until transparent and fragrant. Add in beetroot stems and sauté for a few minutes until done. Serve on the side.