Written by Megan Lee, Registered Dietician, December 2024
Ingredients (serves 4-5)
4 medium-large whole beetroots
1 tbsp olive oil
Salt and pepper to taste
1 tbsp balsamic vinegar
100g feta cheese
2 tbsp almonds, chopped
5-6 large fresh basil leaves
Method:
Preheat the oven to 180 celsius.
Scrub and rinse your beetroots to get rid of any dirt.
Top and tail the beetroots, and slice them into wedges that are about 1 cm thick at the widest part.
Place the beetroot in an oven safe dish or baking tray, and mix in the olive, salt and pepper. Make sure the wedges are all covered in oil.
Place the beetroot in the oven and bake for 1.5 hours, turning every 30 minutes. The beetroot are cooked once a fork can pierce through the wedge with a small amount of resistance. Once cooked, remove the beetroot from the oven and allow to cool.
If you are using whole almonds, chop them into small chunks.
Slice the basil into long thin strips.
In a medium sized bowl, add the beetroot, and mix in the balsamic vinegar.
Crumble the feta on top of the beetroot, sprinkle the chopped almonds on top and add the sliced basil leaves.
Voila - enjoy!
PS: If you don't want to go through the process of cooking your own beetroots, anther quick and convenient option is to buy ready packaged cooked baby beetroot (e.g. at Woolworths/Checkers), slice into wedges and add feta, crushed almonds and sliced basil for the quickest, most delicious side dish :)
For personalised guidance on finding a more positive relationship with food, exercise, and your body, book a consultation here: https://www.gabimeltzerdietician.com/book-online.
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