Roasted beetroot with walnut crumble
From sides and light meals to pure comfort dinners, we’ve made beetroot the star of the show with this Roasted beetroot with walnut crumble recipe.
TOTAL TIME 1 hour | SERVES 6 as a side
INGREDIENTS
- 1.5 kg Red beetroot
- 500 g Baby yellow beetroot
- 1 ½ tbsp Olive oil
- 2 Bay leaves
WALNUT CRUMBLE
- ½ cup Walnuts
- ¼ cup Fresh flat-leaf parsley
METHOD
PREHEAT the oven to 220°C.
TRIM leaves and stalks from beetroot; wash. Peel red beetroot and cut into six wedges. Keep the yellow ones whole.
PLACE the red and yellow beetroots on large pieces of foil on separate oven trays. Drizzle with olive oil and add bay leaves; season. Cover with another piece of foil and crimp to seal closed.
ROAST yellow beetroot for 30 minutes and red beetroot for 40 minutes or until tender. Peel yellow beets and cut in half.
FOR THE WALNUT CRUMBLE
PROCESS walnuts and fresh flat-leaf parsley until chopped. Toss beetroots with walnut crumble to serve.
TIP: This roasted beetroot dish is a perfect side for beef or lamb.
Roasted beetroot with walnut crumble
Ingredients
- 1.5 kg Red beetroot
- 500 g Baby yellow beetroot
- 1 ½ tbsp Olive oil
- 2 Bay leaves
- Walnut crumble
- ½ cup Walnuts
- ¼ cup Fresh flat-leaf parsley
Instructions
Preheat the oven to 220°C.
Trim leaves and stalks from beetroot; wash. Peel red beetroot and cut into six wedges. Keep the yellow ones whole.
Place the red and yellow beetroots on large pieces of foil on separate oven trays. Drizzle with olive oil and add bay leaves; season. Cover with another piece of foil and crimp to seal closed.
Roast yellow beetroot for 30 minutes and red beetroot for 40 minutes or until tender. Peel yellow beets and cut in half.
For the walnut crumble
Process walnuts and fresh flat-leaf parsley until chopped. Toss beetroots with walnut crumble to serve.
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