Beetroot, with its range of health benefits, is the perfect addition to risottos, dips, salads, juices and brownies. Yes, chocolate brownies!
Beetroot is one of my favourite vegetables. It’s delicious in everything from risottos and salads to dips and juices. But for me, beetroot tastes best when it is fresh. The tinned stuff, while convenient, and less likely to turn your hands purple, just doesn’t cut it. Then, Love Beets® – Australian grown baby beetroot that is peeled, cooked fresh and packed ready-to-eat – arrived on my desk. The best bit is, Love Beets® are 100% beetroot – no added sugar, salt or additives. So, if you don’t have time for peeling and roasting fresh beetroot, Love Beets® offers a convenient way of adding beetroot to your favourite dishes. My favourite beetroot dish is this chicken, beetroot and goats cheese salad.
Here’s the recipe:
2 tbsp olive oil
1 medium sweet potato, peeled and chopped into cubes
250g beetroot, peeled and chopped into cubes or packet of Love Beets®
1 tablespoon olive oil
600g skinless chicken breast, cut into strips
120g of goats cheese crumbled
1 avocado, sliced
1 red capsicum, sliced
1 cup beans, halved
100g baby spinach
- Preheat the oven to 220oC.
- Place beetroot onto a baking tray and place 1 tbsp olive oil over the top. Place in the oven and cook for 25 minutes. Add sweet potato and cook for another 20 minutes or until soft.
- Toss chicken strips in remaining olive oil. Heat fry pan over medium-high heat and add the chicken to the pan. Cook for 3 minutes on each side or until cooked through.
- Mix baby spinach, capsicum, avocado, goats cheese, beetroot, sweet potato and chicken in a large bowl.
Instead of using the Love Beets® in my fave salad, I decided to try something new and used it to make Beet Chocolate Brownies (get the recipe at Love Beets®). These brownies were extremely moist and delicious so much so I had to send them to work with my husband so that I didn’t eat them all myself!