Having some leftover beetroot and chickpeas in cupboard, it was an easy choice tonight to whip up a wee healthy snack after my gym session.
Makes a good size container – about 12 servings (depending on your serving size of course)
4 fresh beetroot – cooked and chopped
1 can 400g chickpeas – drained
2 tbsp tahini
1 tbsp extra virgin olive oil
2 garlic cloves – finely chopped
1 freshly squeezed lemon juice
2 tsp cumin
- Put everything into a food processor and whip together until blended well.
Serve with some lovely crispbreads, crackers, carrot, celery the list goes on what this goes with.
Looking for something different to do with haggis and having some Chilli relish in the cupboard with thanks to Lynn from Everything Chilli http://www.everythingchilli.co.uk/ and my local Food Assembly, I came up with this perfect match.
Haggis – 100g – I used Scott’s of Huntly (really tasty Haggis)
2 tbsp of Beetroot and Apple Chilli Relish
Assorted Vegetables to serve
1 Pepper (Colour of your choice)
- Firstly pre-heat your grill to high and slice in half the pepper then chargrill the peppers until slightly browned.
- Using a microwave on high level cook the haggis for approx 2 mins per 100g.
- Mash up and stir in the relish until mixed through.
- Remove the peppers and spoon the haggis mixture into pepper boats……..Serve! Yummy!
Another amazing purchase from the Food Assembly this week, Fresh Rainbow Beetroots and Carrots….I just love the colours and design of these vegetables, makes my plate of food more exciting. I made some lovely Italian potatoes to go with these for my fantastic veg dinner tonight. So tasty, full of flavour and very, very healthy, at under 400 calories per plate it’s a winner!
4 small roasting potatoes – cut into 4 lengthways (like wedges)
1 yellow beetroot – sliced (just look at the lovely rings inside)
1 purple carrot – chopped into chunks
1 orange carrot – chopped into chunks
Salt & pepper
- Pre-heat your oven to 210 deg.
- In a roasting tin, lightly spray base with light spray oil and place the potatoes facing upward in the dish. Sprinkle with a little olive oil and Italian seasoning to desired taste, then grate a little parmesan cheese over top of potatoes.
- In a separate roasting tin, place in beetroot and carrots and spread out evenly, sprinkle a little olive oil over and season with salt & pepper, nothing else, you want to taste the amazing flavours from these vegetables.
- Place both in hot oven and bake for about 40 minutes.
- 5 minutes before ready, remove potatoes and grate a little more parmesan cheese and put back.
Waking up late today and hungry I decided to use up leftover Beetroot and make some Rosti’s for brunch.
Makes 4 large
2 medium potatoes – peeled and grated
1 large Beetroot – peeled and grated
1 medium egg
Ground Black pepper and salt to taste
1 tsp parsley
1 tsp chilli’s – chopped very finely
1 small onion – grated.
- Preheat oven to 200deg.
- Mix Beetroot, potato, onion, egg, pepper, salt, chilli and parsley n a large bowl until combined.
- Place a baking sheet onto an oven tray and using chef rings, spoon mixture into each ring and pat down.
- Remove rings and bake in the oven for 25 mins.
- I served with some Sweet Chilli sauce, however, you can serve with the following:-
Creme Fraiche and chive mix.
Put a fried egg on top also.
A simple side salad would make a lovely lunch
or just a simple mayo mix.
I love Falafel’s! Having some Beetroot that needed to be used up, I thought I would try it in a Falafel, these were not only a lovely Deep Red in colour but absolutely delicious! The good thing is you can make loads and then freeze them for a quick lunch or dinner during the week.
2 large beetroots – If buying fresh roast them in the oven first.
1 Can of Chickpeas – make sure you drain all the liquid and dry the chickpeas off
1/2 white onion
1 tbsp Roasted Red Pepper Spice
1 tsp Rapeseed oil or olive oil
1 tsp Garlic powder
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp chilli powder or 1/2 red chilli
- Mix everything in a food processor, if mixture is too wet add a little flour.
- With your hands roll into small ball shapes and place onto a greased baking tin.
- Place in a preheated oven 190 deg for 30 mins.
- Finish off in a hot griddle pan turn for a few mins until slightly browned all round.
- I served with goats cheese and chopped walnuts. Yummy!!
For the love of Red! Love it when random ingredients put together turns out delicious!
40g Camargue Red Rice
1 Beetroot – grated
1/4 Avocado – chopped
1/2 tin of Chick Peas
1 tomato – chopped/sliced
Small chunk of Feta Cheese
4 Walnuts – chopped finely
1 tbsp good Olive oil
1 tsp balsamic vinegar
- Cook rice as per instructions on packet (about 30 mins)
- Mix all other ingredients into a bowl, add rice one cooked.
- Mix together olive oil and balsamic vinegar, drizzle on top to flavour.
This is a great lunch, very healthy, full of protein and super tasty.
A very tasty mix up for dinner tonight, and somehow it just went together! This was me using leftovers again, very tasteful.
1/2 Sweet potato
2 small Beetroot’s
1/2 cup sweetcorn
1/2 tin of Black Eyed Peas
1 Turkey Breast – cut into chunks
2 tbsp olive oil
1/2 tsp garlic
1/2 tsp Chilli Powder
Zest and Juice from 1/2 lime
Handful of coriander
- Roast in a tin the sweet potato and beetroot at 220 deg for 30-35 mins.
- Meanwhile, mix 1 tbsp of olive oil, garlic, chilli powder and lime juice/zest together, this will be your drizzle.
- Season the turkey with salt & pepper and fry gently until browned all over. Remove from heat.
- Place the black eyed beans and sweetcorn on hob and gently heat through (4 mins)
- Once roasted veg is ready, mix everything together with the oil mixture and serve with coriander on top.
Tuck into this beautiful mix which is also healthy and very filling too!