Menu

Beetroot & broccolini with mixed seeds

Prep 5 min - Cook 40 min / Serves 4 / Photographer - Janet Zenari / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

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

Check All / Uncheck All

Directions

  1. 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.
  2. Steam the washed broccolini for 8-10 minutes.  Set aside.
  3. In a pan on high toast the seeds until golden rotating frequently.
  4. Combine macadamia oil and lemon juice in a cup.
  5. Arrange beetroot and broccolini in a serving dish.  Drizzle dressing, cover with seeds and serve.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Pizza with oven roasted vegetables & easy pesto

This pizza is dairy free and is a nice change from cheese alternatives. In this recipe we have also added an easy pesto for extra flavour …

Roasted squash, zucchini & capsicum mix

This is a quick and easy dish to prepare to accompany many dishes. It particularly works well when combined with main dishes that use the oven…

Spinach & potato rice bake

A simple rice meal that gets a lift with a combination of humble vegetables and two cheese combinations. Topping the bake is a mixture of butter and oil which gives it a,,,

Spicy parmesan meat balls

With a little bit of chilli and the tasty addition of parmesan cheese these meatballs are anything but boring. Quick and easy to prepare this meal can be served on a bed of rice and…

Simple jerusalem artichoke with leek soup

A great winter warmer and comforter Jerusalem artichokes are the tuber of the plant resembling ginger root and is native to eastern North America. The Native Americans used it as a food source…