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Beetroot & broccolini with mixed seeds

Prep 5 min - Cook 40 min / Serves 4 / Photographer - Janet Zenari / LoadingBookmark / Print /
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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

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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.

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