October 04, 2013

Roasted Beetroots with Greens & Balsamic Dressing

We’ve had a super busy September. Our ’30 days of awesome’ challenge has now come to an end. It’s been wonderful doing something awesome every day for a month. Our day to day life has definitely been spiced up as a result. It’s also been challenging in finding ideas for things to do, finding the time to do them and not always being able to do what we had planned. The weather especially hasn’t been as nice as we’d expected for this time of year and on several occasions we had to change our plans: but I guess it’s taught me to let go and not get frustrated if it was not all going according to plan.

Our kitchen has been busy too: there are too many gorgeous produce in season at the moment and meal ideas keep flowing into my mind. Roasting vegetables is one of my favourite ways of slowly easing into autumn. These beets took a very deep dark colour when roasting. I served them on a bed of greens that was a deep colour too and finished it with a drizzle of balsamic glaze. You could add crumbled feta or goat’s cheese on top too.

Roasted Beetroots with Greens and Balsamic Dressing– serves 4
• 6 large beetroots, peeled and cut into wedges
• 3tbsp light olive oil
• Salt and pepper
• 20ml balsamic vinegar
• 10g sugar
• 1tbsp coconut oil
• A large handful of greens (such as chard, spinach or kale), shredded

1. Preheat the oven to 200°C.
2. Place the beetroots in a baking tray, drizzle with 3tbsp olive oil, salt and pepper and stir to coat the beetroots with the seasoning. Place in the oven and roast for 30min, giving it a stir every so often.
3. To prepare the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to the boil, reduce the heat to a simmer and leave on the heat for 2-4min until the mixture thickens. Take off the heat and set aside.
4. Heat the coconut oil in a large frying pan. Add the greens and stir-fry for 3-5min until they start wilting. Season with salt and pepper.
5. Place the greens in a serving dish. Top up with the beets and finally drizzle with the balsamic dressing.

Betteraves Rôties, Légumes Verts et Assaisonnement Balsamique – pour 4 personnes
• 6 grosses betteraves, pelées et coupées en quartiers
• 3cs d’huile d’olive
• Sel et poivre
• 20ml de vinaigre balsamique
• 10g de sucre
• 1cs d’huile de noix de coco
• Une grosse poignée de légumes verts tels que blettes, épinards ou kale, hachés

1. Préchauffer le four sur 180°C.
2. Mettre les betteraves sur une plaque de cuisson, arroser d’huile d’olive et assaisonner avec du sel et du poivre et mélanger. Mettre au four pour 30min, en remuant de temps en temps.
3. Pour préparer la réduction au balsamique, mettre le vinaigre balsamique et le sucre dans une petite casserole. Porter à ébullition et laisser frémir 2-4min, jusqu’à ce que le mélange épaississe. Retirer du feu.
4. Faire chauffer l’huile de noix de coco dans une poêle. Ajouter les légumes verts et faire revenir 3-5min, jusqu’à ce qu’ils commencent à flétrir. Assaisonner avec du sel et du poivre.
5. Répartir les légumes verts dans un plat de servir, parsemer les betteraves dessus et arroser d’assaisonnement au balsamique.

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