Beetroot Recipes

Beetroot dip

Total preparation and cooking time: 5 minutes

Makes 2 tubs

Dip can be frozen in portions

what you need hoW to make it:

2 x 450g cans of baby beetroot, drained 1 Place all the ingredients into a blender 2 garlic cloves, finely chopped and whizz until smooth and combined. did you know? you can eat my 2 tbsps. lemon juice 2 Serve with veggie sticks and crackers leaves too! ½ tsp. ground coriander or warm bread. ½ tsp. ground cumin ½ tsp. ground sweet paprika ¼ tsp. ground cinnamon 2 tbsps. olive oil fun fact: In 1975, Russian Beetroot can be eaten astronauts ate Beetroot raw, cooked, pickled soup (called borscht) www.familyfoodpatch.org.au and juiced! while in space! Total preparation and Roasted beetroot cooking time: 40 minutes couscous salad Serves: 4

what you need: how to make it:

Total preparation and 2 large beetroots, skin on but 1 Pre-heat the oven to 200° C. On cooking time: 30 minutes ends trimmed, cut into bite a tray covered in baking paper, sized chunks place the chopped beetroot and Serves: 4–6 2 tbsp. olive oil sweet potato in a single layer and drizzle with olive oil. Cook in the Soup can be frozen 1 large sweet potato, skin on but ends trimmed, cut into bite oven for 30 mins until soft. Once sized chunks cooked, set aside to cool. Beetroot, ginger and coconut soup 1 cup of couscous 2 Put dry couscous in a large bowl ½ tsp. cumin with cumin, sultanas and garam masala. Add 1 cup of boiling ½ tsp. garam masala water and cover straight away what you need: how to make it: ½ cup sultanas or raisins with cling film to seal in the 1 cup feta cheese, crumbled steam. 1 tbsp. olive oil On a stove top, heat the oil in a into small parts 1 3 After 2 mins, remove glad wrap, large saucepan over a medium 100g baby spinach leaves 1 brown onion, finely chopped stir the mixture and fluff up the heat. Add the onion, ginger and couscous. Set aside to cool. 1 tbsp. fresh ginger, peeled and garlic. Cook until the onion is soft. finely chopped 4 Add beetroot, sweet potato, Add 4 cups of the stock and add 3 garlic cloves, finely chopped 2 spinach leaves and feta to the the beetroot. Bring to the boil and couscous mixture and stir well to 5 cups salt-reduced vegetable then reduce heat and simmer for combine. stock 20 mins until beetroot is soft. 3 large beetroots, peeled and cut into bite sized chunks 3 Remove from heat and cool before blending. 1 small tin (165ml) coconut milk 4 Stir in coconut milk and final cup Serve as a side of stock, warm through and then salad with a serve. BBQ or perfect on its own!

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