Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
Towards the end of the week I usually run out of fresh produce (Saturday is farmers market day) and the contents of the fridge look utterly unexciting.
There are always a few longer lasting veggies leftover like beetroot, pumpkin, potatoes or cauliflower.
Last week I had lots of beetroot so I decided to cut them into fine slices and roast for a few minutes to make crunchy chips.
It’s a really simple and delicious way to cook beetroot. The sweet and mellow flavours complement any dish or taste delicious on their own.
Allan thought so, too - most of them were gone straight out of the oven before I could even take a photo :-)
Read more about the fabulous beet here and keep in mind - the leaves are full of nutrients so put them through the juicer for a juice or smoothie.
3 medium sized peeled beetroot
2 tsp of dried flower and garlic
mix or another seasoning of
3 tbsp of coconut oil (or another oil suitable for high temperatures)
Preheat the oven to 180C
Shred the beetroot into fine slices and spread out on a medium-sized roasting tray making sure that the beets are well coated in coconut oil. Add the dried flower and garlic mix or other spice.
Roast for 20 minutes until the beetroot start to brown.
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