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Beetroot, Courgette and Cheddar Pesto Pinwheels.

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I love a bargain and I love using up leftovers. This recipes combines both! Using some puff pastry I found reduced to 16p and the veggies that were in need of being eaten quick. This was a bit of a gamble as I haven’t cooked a whole heap with beetroot but the sweetness of the beetroot really works and it gives these a beautiful colour.

Beetroot is packed with the phytonutrients: Betalain, a good antioxidant, this gives them their red colour.  They also contain a good amount of folate, manganese and potassium plus provide fibre. 

Although puff pastry isn’t something I would recommend people eat everyday, this recipe is packed with veggies and makes a good alternative for lunches. 

 

Dietitian UK: Beetroot, courgette and cheddar pesto pinwheels

Beetroot, courgette and cheddar pesto pinwheels.
Yields 10
Quick to make, easy for luncboxes.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
55 calories
2 g
8 g
4 g
3 g
2 g
47 g
65 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
47g
Yields
10
Amount Per Serving
Calories 55
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 8mg
3%
Sodium 65mg
3%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 3g
Vitamin A
3%
Vitamin C
7%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 roll of prebought puff pastry
  2. 1 tbsp tomato puree
  3. 1 tbsp pesto
  4. 2 grated beetroot
  5. 1 medium grated courgette
  6. 80g grated cheddar
Instructions
  1. Let the puff pastry defrost enough to be unrolled.
  2. Spread on the tomato puree and pesto, mixing them together as you spread.
  3. Grated over the beetroot and courgette making sure the whole sheet of pastry is covered.
  4. Grate the cheese on top. Just a thin layer is fine.
  5. Roll up.
  6. Slice into 10-12 pieces and place on a lined baking tray.
  7. Bake at Gas Mark 7 for 20 minutes,
beta
calories
55
fat
4g
protein
3g
carbs
2g
more
Dietitian UK https://www.dietitianuk.co.uk/
Baking, Gluten Free, Recipes, Special Diets, Wheat Free

Healthier Chocolate Beetroot Brownies: wheat free, gluten free.

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I love a chocolate brownie, who doesn’t? But they so often just don’t agree with me. Due to having Crohns diease I have to e wheat free and I can’t tolerate too much fat.  For ages I have been meaning to play around with making a lighter, healthier, wheat free version of a brownie. Finally, one Friday night, after teaching Pilates and doing ballet, I had the moment I needed. That chocolately, cakey craving. 

Now I like beetroot, but only in small quantities. This is definitely a good way to use beetroot if you grow your own or get a glut given to you. In fact it may be the best way to cook with beetroot 😉 It really is surprisingly nice. I may even have to grow beetroot next year just to make it again. 

Dietitian UK: Healthier Chocolate, Beetroot Brownies

Any other good beetroot recipes, please do share.

Chocolate Beetroot Brownies
Yields 20
Simple beetroot chocolate brownies, the hardest bit is cooking and peeling the beetroot if you use it from fresh!
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
145 calories
20 g
30 g
7 g
2 g
4 g
58 g
28 g
14 g
0 g
2 g
Nutrition Facts
Serving Size
58g
Yields
20
Amount Per Serving
Calories 145
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 30mg
10%
Sodium 28mg
1%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
8%
Sugars 14g
Protein 2g
Vitamin A
3%
Vitamin C
2%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 500g beetroot
  2. 100g dark chocolate
  3. 100g unsalted butter
  4. 2 eggs
  5. 200g sugar
  6. 100g flour
  7. 50g cocoa
Instructions
  1. Cook the beetroot by boiling for 10-15 minutes until you can stick a knife in and it is soft. Leave it to cool and then peel with gloves on! A messy job.
  2. Place the beetroot in a food processor and blit, then place in a sieve and press out any excess fluid, or you will get soggy brownies!
  3. Melt the butter and chocolate, I used the microwave, heating for 30 seconds at a time and stirring until it was melted.
  4. Now mix the beetroot and chocolate mix together.
  5. Beat the eggs and sugar together separately and then add these to the chocolate mix.
  6. Finally fold the flour and cocoa into the mixture.
  7. Pour into a greased, lined tray.
  8. Bake at Gas Mark 4 for 30 minutes
beta
calories
145
fat
7g
protein
2g
carbs
20g
more
Dietitian UK https://www.dietitianuk.co.uk/