Beetroot & broccolini with mixed seeds
- Details
- Leave a Comment
Cooking fresh beetroot means you avoid the taste of sweetened beetroot. This particularly works well with the combinations here with the Macadamia oil complimenting the taste of the seeds. You can substitute the Macadamia oil with olive oil.
Ingredients
- 2 small beetroots – washed
- 8 broccolini – washed
- 2 tablespoons each of sesame, pumpkin and sunflower seeds
- 2 tablespoons macadamia or olive oil
- 3 tablespoons lemon juice
Directions
- In a small pot place beetroots in water to cover and bring to the boil. Simmer covered for 30-40 minutes or until cooked. Peel skin (use plastic gloves) and cut into half wedges. Set aside.
- Steam the washed broccolini for 8-10 minutes. Set aside.
- In a pan on high toast the seeds until golden rotating frequently.
- Combine macadamia oil and lemon juice in a cup.
- Arrange beetroot and broccolini in a serving dish. Drizzle dressing, cover with seeds and serve.
Duo of red cabbage & capsicum
This lovely raw side salad is a colourful addition to the table. The red capsicum and the apple cider vinegar bring sweetness to the cabbage. We love it, it looks good, tastes good, and is fast to prepare…
Mushrooms in lemon marinade
Mushrooms in lemon marinade is a simple dish and a great accompaniment to most dishes, added to a salad, sandwiches or part of an array of vegetable dishes…
Simple & basic pesto
Pesto is great to have in a variety of dishes. It can be the highlight of a pasta, a base for a wrap or a pizza. Topping for chicken and a variety of other dishes…
Mediterranean pasta salad with pesto
This Mediterranean pasta salad is a great meal for those warm lazy summer days. A versatile salad that can be prepared hours before serving …
Oz hamburger
The humble taste of a simple Aussie hamburger is so easy to accomplish. Basic ingredients added to a nice warm bread roll topped with your favourite tomato sauce is just simply irresistible…
