Roasted Spiced Beetroot with Macadamia-Tahini Dressing
04 January 2016
Beetroot is such a versatile root vegetable, and is absolutely delicious too! Its natural sweetness makes it the perfect addition to many dishes for extra flavour and colour. Beetroot is high in fibre, and is also a powerful anti-oxidant and anti-inflammatory. It can also improve athletic performance by enhancing muscle oxygenation during long-term endurance exercise. Verdict? Load up on beetroot! I like to combine my beetroot with a healthy fat such as tahini because it lowers the glycaemic index of the vegetable itself, given that beetroot is higher in natural sugar than other vegetables. This delicious middle-eastern inspired dish is a great way to incorporate beetroot into your diet.
Prep time 30 mins | Serves 4
5 large beets sliced into rounds
1 tsp. ground cumin
¼ cup zaatar (thyme, sumac, sesame spice mixture)
¼ cup olive oil
3 sprigs fresh rosemary
2 tbsp. balsamic vinegar
¼ cup macadamias – crushed and dry roasted
Pink salt and black pepper to taste
4 tbsp. macadamia nut butter
½ cup tahini
1 ½ tsp. dried mint
4 tbsp. olive oil
¼ tsp pink salt
Lightly grease baking tray with olive oil spray. Spread sliced beets evenly across baking tray.
In a small bowl, combine olive oil, zaatar, cumin salt, and pepper and whisk vigorously until thoroughly combined.
Using a basting brush, spread the spiced olive oil evenly over sliced beets, making sure to coat well.
Place coated beets into the oven and roast for 20 minutes at 180⁰C
Prepare dressing by adding macadamia butter, tahini, dried mint, salt, and olive oil to a blender and blend on high speed for approximately 2-3 minutes until thick dressing forms
In a medium sized frying pan, dry roast macadamia nuts on high heat for 3-4 minutes until lightly browned. Remove from heat and allow to cool.
Remove beetroot from the oven and place on serving dish. Drizzle with macadamia-tahini dressing and enjoy alongside your favourite main.
Yours in Health Always,