This weekend we went to the farmers market and I just couldn’t help but buy a bunch of large, large beetroot. They have sat looking at me from the veg rack for a few days and today I knew I needed to use them. But how?
I knew roasting them would be ideal because of their size and roasting veggies always draws out their sweetness, so I washed them, cut the leaves off and put them in the oven to roast at Gas Mark 6. This gave me 45 minutes or so to plan what to do next!
It’s Friday so in our house that’s quick meal night as I have feed toddler, feed myself and get toddler to bed all before 7pm. So I went for pasta and was mighty pleased with the result, a bit on the pink side but delicious and packed full of veg. Beetroot contain folate, manganese, vitamin C, fibre and potassium amongst other nutrition. The red colour is due to Betacyanins, a phytonutrient and antioxidant. Roasting for more than 1 hour or boiling for too long can lead to this antioxidant being damaged so keep the cooking time down.
Recipe (serves 2 plus toddler):
(gluten free, wheat free, low fat, weaning food)
- 4 large beetoots
- 1 tbsp rapseed oil
- pasta (can be gluten free)
- 2 tbsp low fat creme fraiche
- 2 tbsp quark
- Wash the beetroot and cut the leaves off, but do not peel. Place in a roasting tray and drizzle with 1 tbsp oil, roast for 45 minutes at Gas Mark 6.
- When the beetroot feel soft (you can stab them with a knife to check), remove and peel them. I did this under the cold tap as I was in a rush and had no time to let them cool. The skin will come off easily.
- Chop the beetroot into bite size chunks and put into a non stick pan on a medium heat. Add the creme fraiche and quark and let is cook gently for 10 minutes.
- Meanwhile cook the pasta.
- Season to taste then mix the beetroot into the pasta and serve.
It’s pink, it’s pretty and it’s packed with goodness. Go try it out!