This is a really nice recipe for a quick, nutritious and delicious lunch. I particularly like it because I’m a little piggy and it fills me up nicely, stopping me from jumping on all the snacks.
I’ve just started growing beetroot (on my windowsill I might add- you can keep up with my progress on my Instagram).
Why I love beetroot?
Beetroot is a source of dietary nitrate, which has been discovered as having potential benefits in cardiovascular health; numerous studies show that its’ consumption can significantly reduce systolic and diastolic blood pressure. (Webb et al, 2008; Lundberg et al, 2008; Jajja et al, 2014; Hobbs et al, 2013)
Clearing out toxins/ illnesses? Beetroot also contains important phytochemical compounds such as ascorbic acid, carotenoids, phenolic acids, flavonoids as well as betalains which have high anti-inflammatory capabilities and is classified as one of the ten plants with the highest antioxidant activity (Zielińska-Przyjemska et al, 2009; Vulić et al, 2014; Pavlov & Georgiev, 2005; Baião et al, 2017).
Basically, if it isn’t already a super-food, it should be. This isn’t to say that if you eat beetroot, you will turn invincible, but it does contain many supportive nutrients for health and well-being.
Breadcrumbs (make a batch of these and keep them in the freezer)
200g white bread- or gf (about 6 slices)
3/4 cup fresh herbs (1 or a mix of parsley/ thyme/ lemon rind/ oregano/wild garlic/ fennel seeds)
2tbsp grated Parmesan
3tbsp olive oil
pinch of salt
Blend all of above together (I use the chopper attachment of my hand-blender) and store in freezer.
Roasted Crispy Beetroot with Lentils and Gorgonzola- serves 2
4 beetroots- steamed for 30mins and peeled
30g Gorgonzola/ other blue cheese.
Herbs: Corriander, mint, spring onions (sliced) and wedge of lemon for garnish.
To serve: 2 cups of lentils, cooked according to packet instructions
Preheat oven to 200C.
Cut the beetroot into quarters and arrange on a baking tray. Crumble the Gorgonzola on top and sprinkle the herbed breadcrumbs all over. Drizzle 2tsp of light and mild olive oil over and put into the oven for 15-20mins, until the breadcrumbs are golden and the cheese is melted.
Serve with lentils, lemon and herbs and a mixed leaf salad.
I’d love to hear your own beetroot recipes! Beetroot bread anyone??
