What are the main ingredients in Sticky Glazed Beetroot & Cottage Cheese?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Sticky Glazed Beetroot & Cottage Cheese?

Calories: 963, Carbs: 134 grams, Fat: grams, Protein: 36.7 grams, Sugar: 35.5 grams, Salt: 990 grams

How do I prepare Sticky Glazed Beetroot & Cottage Cheese?

TOAST THE SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CARAMELISED ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Season, remove from the pan, and stir through the cooked quinoa. WHAT A TASTE BUD TREAT!: Dish up a heap of caramelised onion quinoa and top with the dressed green leaves. Pile on the colourful roast veg & beans, and sprinkle over the toasted sunflower seeds. To finish off, dollop over the cottage cheese and generously drizzle with the tahini dressing. It’s supper time, Chef! PEARLY QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. LEAVES & TAHINI DRESSING: In a salad bowl, toss the shredded green leaves with a drizzle of olive oil and seasoning. In a small bowl combine the tahini dressing with 2 tsp of olive oil and seasoning. Loosen with warm water in 5ml increments until drizzling consistency. HALFWAY: When the roast veg reaches halfway, shift, scatter over the rinsed black beans, and return to the oven for the remaining roasting time. GLAZED & HERBY VEG: Preheat the oven to 200°C. Spread the beetroot pieces on one side of a roasting tray. Coat in oil, the balsamic reduction, and seasoning. Spread the butternut pieces on the other side of the tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes.

What should be prepared from my kitchen to make Sticky Glazed Beetroot & Cottage Cheese?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Sticky Glazed Beetroot & Cottage Cheese

Sticky, balsamic-glazed beetroot and generous drops of creamy cottage cheese adorn this wholesome yet indulgent bowl. Quinoa is swirled with caramelised onion, warm black beans, fresh green leaves, and butternut roasted in Provençal herbs.

Sticky Glazed Beetroot & Cottage Cheese

with quinoa, caramelised onion & tahini dressing

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Balsamic Reduction
Beetroot
Black Beans
Butternut Whole
Green Leaves
Low Fat Cottage Cheese
NOMU Provençal Rub
Onion
Onions
Quinoa
Sunflower Seeds
Tahini Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Photo of Sticky Glazed Beetroot & Cottage Cheese

Serves 1

GLAZED & HERBY VEG
Preheat the oven to 200°C. Spread the beetroot pieces on one side of a roasting tray. Coat in oil, the balsamic reduction, and seasoning. Spread the butternut pieces on the other side of the tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes.
PEARLY QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST THE SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Season, remove from the pan, and stir through the cooked quinoa.
HALFWAY
When the roast veg reaches halfway, shift, scatter over the rinsed black beans, and return to the oven for the remaining roasting time.
LEAVES & TAHINI DRESSING
In a salad bowl, toss the shredded green leaves with a drizzle of olive oil and seasoning. In a small bowl combine the tahini dressing with 1 tsp of olive oil and seasoning. Loosen with warm water in 5ml increments until drizzling consistency.
WHAT A TASTE BUD TREAT!
Dish up a heap of caramelised onion quinoa and top with the dressed green leaves. Pile on the colourful roast veg & beans, and sprinkle over the toasted sunflower seeds. To finish off, dollop over the cottage cheese and generously drizzle with the tahini dressing. It’s supper time, Chef!

Beetroot - 200g
Balsamic Reduction - 10ml
Butternut Whole - 1
NOMU Provençal Rub - 10ml
Quinoa - 75ml
Sunflower Seeds - 10g
Onion - 1
Black Beans - 60g
Green Leaves - 20g
Tahini Dressing - 40ml
Low Fat Cottage Cheese - 50ml

Download the Recipe

Serves 2

GLAZED & HERBY VEG
Preheat the oven to 200°C. Spread the beetroot pieces on one side of a roasting tray. Coat in oil, the balsamic reduction, and seasoning. Spread the butternut pieces on the other side of the tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes.
PEARLY QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST THE SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Season, remove from the pan, and stir through the cooked quinoa.
HALFWAY
When the roast veg reaches halfway, shift, scatter over the rinsed black beans, and return to the oven for the remaining roasting time.
LEAVES & TAHINI DRESSING
In a salad bowl, toss the shredded green leaves with a drizzle of olive oil and seasoning. In a small bowl combine the tahini dressing with 2 tsp of olive oil and seasoning. Loosen with warm water in 5ml increments until drizzling consistency.
WHAT A TASTE BUD TREAT!
Dish up a heap of caramelised onion quinoa and top with the dressed green leaves. Pile on the colourful roast veg & beans, and sprinkle over the toasted sunflower seeds. To finish off, dollop over the cottage cheese and generously drizzle with the tahini dressing. It’s supper time, Chef!

Beetroot - 400g
Balsamic Reduction - 20ml
Butternut Whole - 1
NOMU Provençal Rub - 20ml
Quinoa - 150ml
Sunflower Seeds - 20g
Onion - 1
Black Beans - 120g
Green Leaves - 40g
Tahini Dressing - 80ml
Low Fat Cottage Cheese - 100ml

Download the Recipe

Serves 3

GLAZED & HERBY VEG
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, the balsamic reduction, and seasoning. Spread the butternut pieces on a separate roasting tray. Coat in oil, the NOMU rub, and seasoning. Pop both trays in the oven and roast until crispy, 35-40 minutes.
PEARLY QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST THE SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Season, remove from the pan, and stir through the cooked quinoa.
HALFWAY
When the roast veg reaches halfway, shift, scatter over the rinsed black beans, and return to the oven for the remaining roasting time.
LEAVES & TAHINI DRESSING
In a salad bowl, toss the shredded green leaves with a drizzle of olive oil and seasoning. In a small bowl combine the tahini dressing with 1 tbsp of olive oil and seasoning. Loosen with warm water in 5ml increments until drizzling consistency.
WHAT A TASTE BUD TREAT!
Dish up a heap of caramelised onion quinoa and top with the dressed green leaves. Pile on the colourful roast veg & beans, and sprinkle over the toasted sunflower seeds. To finish off, dollop over the cottage cheese and generously drizzle with the tahini dressing. It’s supper time, Chef!

Beetroot - 600g
Balsamic Reduction - 30ml
Butternut Whole - 1
NOMU Provençal Rub - 30ml
Quinoa - 225ml
Sunflower Seeds - 30g
Onions - 2
Black Beans - 180g
Green Leaves - 60g
Tahini Dressing - 120ml
Low Fat Cottage Cheese - 150ml

Download the Recipe

Serves 4

GLAZED & HERBY VEG
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil, the balsamic reduction, and seasoning. Spread the butternut pieces on a separate roasting tray. Coat in oil, the NOMU rub, and seasoning. Pop both trays in the oven and roast until crispy, 35-40 minutes.
PEARLY QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOAST THE SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Season, remove from the pan, and stir through the cooked quinoa.
HALFWAY
When the roast veg reaches halfway, shift, scatter over the rinsed black beans, and return to the oven for the remaining roasting time.
LEAVES & TAHINI DRESSING
In a salad bowl, toss the shredded green leaves with a drizzle of olive oil and seasoning. In a small bowl combine the tahini dressing with 2 tbsp of olive oil and seasoning. Loosen with warm water in 5ml increments until drizzling consistency.
WHAT A TASTE BUD TREAT!
Dish up a heap of caramelised onion quinoa and top with the dressed green leaves. Pile on the colourful roast veg & beans, and sprinkle over the toasted sunflower seeds. To finish off, dollop over the cottage cheese and generously drizzle with the tahini dressing. It’s supper time, Chef!