Pumpkin and beetroot salad

Ingredients 700g pkt diced butternut pumpkin, or 700g peeled seeded pumpkin, cut into 2cm pieces 2 teaspoons olive oil 1 teaspoon caraway seeds 2 tablespoons pepitas (pumpkin seeds) 250g cooked beetroot, halved or cut into wedges if large 280g pkt baby spinach ¼ cup (60ml) balsamic 150g blue cheese, torn Method Preheat oven to 200C.…

Carrot and beetroot slaw with fennel dressing

Carrot and beetroot slaw with fennel dressing

Ingredients (4 servings) 4 large carrots 4 beetroot (300g each), washed, trimmed, peeled ¼ cup pecans, roughly chopped 2 tablespoons sultanas 2 cups fresh flat-leaf parsley leaves Fennel dressing 1½ teaspoons fennel seeds 2 teaspoons Dijon mustard ¼ cup apple cider vinegar 1½ tablespoons extra virgin olive oil Method Make Fennel dressing: Place fennel seeds…

Fennel-roasted beetroot and cabbage

Fennel-roasted beetroot and cabbage

Ingredients (6 servings) 6 medium beetroot, trimmed 1 mini red cabbage, cut into 8 wedges 3 garlic cloves, unpeeled 3 fresh bay leaves 5 sprigs fresh thyme 2 teaspoons fennel seeds, crushed 2 tablespoons extra virgin olive oil Method Preheat oven to 180C/160C fan-forced. Wash and scrub beetroot. Pat dry with paper towel. Wrap each…

Beetroot hummus

Beetroot hummus

Ingredients (makes 1½ Cup) 150g fresh beetroot, cooked until tender, peeled 400g can chickpeas, drained and rinsed 1 clove garlic 2 tablespoons tahini 2 tablespoons lemon juice 1 teaspoon cumin 6 large fresh mint leaves Extra virgin olive oil, to serve Method Blend ingredients in a food processor until smooth. Add 2-3 teaspoons water, ½…