Yum. You don't have to like beetroot, vegies or ANYTHING in the recipe to actually enjoy the meal! Well worth a go and very easy to adapt to what's actually sitting in your fridge.
Add a tsp of the olive oil to a saucepan on med-high heat.
Place the onion and garlic and cook until the onion starts to turn translucent.
Add the beetroot, lemon juice and cinnamon and cook on medium heat, covered, stirring regularly.
You may need to add a little water if it's getting dry
After 10 mins, the beetroot should be pretty cooked. Add the chilli flakes and season with salt and pepper. Leave it in the warm saucepan and set aside.
The relish will keep for about a week and makes a lovely accompaniment to wraps, salads or even served with warm, with feta in tartlet cases - delicious. Make extra if you can!
Preheat a fan-forced oven to 175 C. Place baking paper on the base of several baking trays (depending on the size)
Slice the capsicum length-ways so that you are left with 4 flat pieces from each capsicum, with the seed stems removed.
Lay the capsicum and zucchini slices flat in the baking dishes and brush with a little olive oil, season with salt & pepper. Place in the oven
Bake for about 15 mins.
Now add the whole mushrooms, stem up. Poor into the cups of the mushies about tablespoon of olive oil with 2 x teaspoons of chopped onion each. Bake all the vegies for a further 15 mins.
Place 2.5TBS of relish on each plate, topped with a portion of the roquette. Lay two slices of zucchini on each plate, followed by one slice of each capsicum on top, topped with the onion filled mushroom. Lay several stalks of asparagus over the stack and sprinkle the chopped feta around the outside.
Don't forget that the beauty of this dish is that you can make it with anything you have the fridge. Be adventurous - vegies are very forgiving!
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