Roasted Beetroot Slaw

May 27

Ingredients:

3 medium beetroots, peeled and cut into wedges
2 carrots, peeled and grated
1/4 cabbage, finely shredded
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
1/4 cup chopped fresh parsley (optional)
1/4 cup crumbled feta cheese or goat cheese (optional)
1/4 cup toasted pumpkin seeds [ collected from your pumpkin ] (optional)

Instructions:

1. Roast the Beetroots:

Preheat your oven to 200°C. Place the beetroot wedges on a an oiled baking tray or line with baking paper. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat the beetroot evenly. Roast in the preheated oven for 25-30 minutes, or until the beetroot is tender and slightly caramelised. Remove from the oven and let cool.

2. Prepare the Dressing:

In a small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.

3. Make the Slaw:

In a large bowl, combine the grated carrots and shredded cabbage. Add the cooled roasted beetroot wedges to the bowl. Pour the dressing over the vegetables and toss gently to coat everything evenly.

4. Add Fresh Herbs and Toppings:

Stir in the chopped fresh parsley. If desired, sprinkle the slaw with crumbled feta or goat cheese and toasted pumpkin seeds (see note) or chopped nuts for added texture and flavour.

5. Serve:

Transfer the roasted beetroot slaw to a serving platter or individual plates. Serve immediately or refrigerate for an hour to let the flavours meld together.

Tips:

Pumpkin seeds : traditional store bought pumpkin seeds are from a particular variety of pumpkin, but you can scoop the seeds from your pumpkin portion and fry the seeds in a hot pan with oil until brown.

Variations: Feel free to add other fresh vegetables like thinly sliced radishes, bell peppers, or green onions for extra crunch and flavour.

Dressing: For a different twist, you can use a lemon-tahini dressing or a simple vinaigrette instead of the balsamic dressing.

Storage: The slaw can be stored in an airtight container in the refrigerator for up to 2 days. Toss again before serving if it has been stored.

This Roasted Beetroot Slaw is not only vibrant and beautiful but also packed with nutrients and flavours. It's a perfect side dish for to any meal. Enjoy and please tell us what you think !

Estimated Nutritional Profile (per serving, assuming 6 servings):

This is a nutrient-dense dish that's low in calories and high in vitamins and fiber, making it a healthy addition to your meals.

Totals (without optional ingredients):