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Beetroot and butternut with spiced nuts


Beetroot and butternut with spiced nuts

Ingredients 19
Servings 6-8
Time 20 minutes

Ingredients

  • 250
    ml
    sunflower seeds
  • 250
    ml
    pumpkin seeds
  • 125
    ml
    sesame seeds
  • 125
    ml
    chopped pecan nuts
  • 15
    ml
    paprika
  • 20
    ml
    ground cumin
  • 1
    red chilli, chopped
  • 30
    ml
    olive oil
  • 20
    g
    fresh flat-leaf parsley
  • 15
    ml
    sugar
  • salt
  • 1
    kg
    young beetroots, skin on
  • 1
    kg
    butternut, skin on, halved and thinly sliced
  • 4
    red onions, cut into wedges
  • 3-4
    garlic cloves, crushed
  • 10
    ml
    honey
  • 80
    ml
    olive oil
  • Salt and pepper
  • 30
    g
    fresh rocket
 

Method

 

SPICED NUTS

Toast the seeds and nuts in a nonstick pan until golden-brown, shaking occasionally to prevent burning.

Mix the rest of the ingredients, add to the seed and nut mixture and stir-fry for 3-4 minutes.

Preheat the oven to 190°C.4

VEGETABLES

Arrange the beetroots in an ovenproof dish.5 Arrange the butternut and onions in another ovenproof dish.

Mix the garlic, honey and olive oil.

Pour half of it over the butternut and onions.

Season with salt and pepper.

Put both dishes in the oven and roast for about 40 minutes or until the vegetables are done.

Let the beets cool, then pull off the skins, halve and pour the rest of the honey mixture over.

Arrange all the veggies on a serving plate, sprinkle some of the spiced nuts over and garnish with the rocket.

 

 

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2019-09-16 13:56
 
 
 
 
 
 
 
 
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