Sticky, balsamic-glazed beetroot and generous drops of creamy goat’s 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 & Chevin
Sticky Glazed Beetroot & Chevin
with quinoa, caramelised onion & tahini dressing
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Balsamic Glaze
- Beetroot
- Black Beans
- Butternut
- Chevin Goats Cheese
- Green Leaves
- NOMU Provençal Rub
- Onion
- Onions
- Sunflower Seeds
- Tahini Dressing
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
- Tinfoil
GLAZED & HERBY VEG
Preheat the oven to 200°C. Place the beetroot chunks on one side of a tinfoil-lined roasting tray. Coat in oil, the balsamic glaze, and seasoning. Spread out evenly. Place the butternut chunks on the other side of the tray. Coat in oil, the Provençal Rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up. At the halfway mark, give the veggies a shift and scatter over the drained black beans. Return to the oven for the remaining roasting time.
PEARLY WHITE QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water, place over a medium-high heat, and bring to a simmer (uncovered). Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water during the cooking process (if required). On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOAST THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
CARAMELISED ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). Remove from the pan and stir through the cooked quinoa.
LEAVES & TAHINI DRESSING
In a salad bowl, toss the shredded green leaves with a drizzle of oil and seasoning. Place the tahini dressing in a small bowl and combine with 1 tsp of olive oil and seasoning. Mix 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 and beans, and sprinkle over the toasted sunflower seeds. To finish off, dollop with the goat’s cheese and generously drizzle with tahini dressing. It’s supper time, Chef!
Beetroot - 150g
Balsamic Glaze - 10ml
Butternut - 250g
NOMU Provençal Rub - 10ml
Black Beans - 60g
White Quinoa - 75ml
Sunflower Seeds - 10g
Onion - 1
Green Leaves - 20g
Tahini Dressing - 35ml
Chevin Goat's Cheese - 25g
GLAZED & HERBY VEG
Preheat the oven to 200°C. Place the beetroot chunks on one side of a tinfoil-lined roasting tray. Coat in oil, the balsamic glaze, and seasoning. Spread out evenly. Place the butternut chunks on the other side of the tray. Coat in oil, the Provençal Rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up. At the halfway mark, give the veggies a shift and scatter over the drained black beans. Return to the oven for the remaining roasting time.
PEARLY WHITE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water, place over a medium-high heat, and bring to a simmer (uncovered). Cook for 15-20 minutes until the quinoa is fluffy and the tails have popped out, adding more water during the cooking process (if required). On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOAST THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
CARAMELISED ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-10 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). Remove from the pan and stir through the cooked quinoa.
LEAVES & TAHINI DRESSING
In a salad bowl, toss the shredded green leaves with a drizzle of oil and seasoning. Place the tahini dressing in a small bowl and combine with 2 tsps of olive oil and seasoning. Mix 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 and beans, and sprinkle over the toasted sunflower seeds. To finish off, dollop with the goat’s cheese and generously drizzle with tahini dressing. It’s supper time, Chef!
Beetroot - 300g
Balsamic Glaze - 20ml
Butternut - 500g
NOMU Provençal Rub - 20ml
Black Beans - 120g
White Quinoa - 150ml
Sunflower Seeds - 20g
Onion - 1
Green Leaves - 40g
Tahini Dressing - 70ml
Chevin Goat's Cheese - 50g
GLAZED & HERBY VEG
Preheat the oven to 200°C. Place the beetroot chunks on a tinfoil-lined roasting tray. Coat in oil, the balsamic glaze, and seasoning. Spread out evenly. Place the butternut chunks on a separate roasting tray. Coat in oil, the Provençal Rub, and seasoning. Pop both trays in the hot oven and roast for 35-40 minutes until cooked through and crisping up. At the halfway mark, give the veggies a shift and scatter the drained black beans over the tray of butternut.
PEARLY WHITE QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of water, place over a medium-high heat, and bring to a simmer (uncovered). Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water during the cooking process (if required). On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOAST THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
CARAMELISED ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 10-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). Remove from the pan and stir through the cooked quinoa.
LEAVES & TAHINI DRESSING
In a salad bowl, toss the shredded green leaves with a drizzle of oil and seasoning. Place the tahini dressing in a small bowl and combine with 1 tbsp of olive oil and seasoning. Mix 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 and beans, and sprinkle over the toasted sunflower seeds. To finish off, dollop with the goat’s cheese and generously drizzle with tahini dressing. It’s supper time, Chef!
Beetroot - 450g
Balsamic Glaze - 30ml
Butternut - 750g
NOMU Provençal Rub - 30ml
Black Beans - 180g
White Quinoa - 225ml
Sunflower Seeds - 30g
Onions - 2
Green Leaves - 60g
Tahini Dressing - 105ml
Chevin Goat's Cheese - 75g
GLAZED & HERBY VEG
Preheat the oven to 200°C. Place the beetroot chunks on a tinfoil-lined roasting tray. Coat in oil, the balsamic glaze, and seasoning. Spread out evenly. Place the butternut chunks on a separate roasting tray. Coat in oil, the Provençal Rub, and seasoning. Pop both trays in the hot oven and roast for 35-40 minutes until cooked through and crisping up. At the halfway mark, give the veggies a shift and scatter the drained black beans over the tray of butternut.
PEARLY WHITE QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water, place over a medium-high heat, and bring to a simmer (uncovered). Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water during the cooking process (if required). On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
TOAST THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
CARAMELISED ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 10-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste). Remove from the pan and stir through the cooked quinoa.
LEAVES & TAHINI DRESSING
In a salad bowl, toss the shredded green leaves with a drizzle of oil and seasoning. Place the tahini dressing in a small bowl and combine with 2 tbsp of olive oil and seasoning. Mix 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 and beans, and sprinkle over the toasted sunflower seeds. To finish off, dollop with the goat’s cheese and generously drizzle with tahini dressing. It’s supper time, Chef!
Beetroot - 600g
Balsamic Glaze - 40ml
Butternut - 1kg
NOMU Provençal Rub - 40ml
Black Beans - 240g
White Quinoa - 300ml
Sunflower Seeds - 40g
Onions - 2
Green Leaves - 80g
Tahini Dressing - 140ml
Chevin Goat's Cheese - 100g
Woolies Products in this dish
