Ingredients
2 beetroot
tops removed, peeled and quartered
700g beetroot
tops removed, peeled and quartered
2 tbsp extra-virgin olive oil
1 salt
4 small garlic cloves
unpeeled
2 tbsp goats cheese
crumbled
⅓ cup pine nuts
toasted
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 large mixing bowl
- 1 heavy based oven proof saucepan
- 1 fork
Instructions
- Preheat oven to 180C.
- In a large mixing bowl, toss beetroot with olive oil, salt, and garlic cloves.
- Place in a heavy based, oven proof saucepan and roast, uncovered for 30 minutes.
- Remove from oven and flip the beetroot pieces over with a fork. Return to oven and continue to roast for another 30 minutes.
- Remove from oven and crumble cheese over the beetroot and sprinkle with pine nuts, then cook another ten minutes.
- Serve immediately as a main dish over instant polenta or as a side dish.
Notes
Tip
If you don’t have a cast iron or heavy-based saucepan, you can use a roasting pan or dish as well.
Variation
You can use feta cheese as well if you don’t like goats cheese.
Variation
You can also use toasted walnuts instead.
