Roast, boil, toss, Chef! That is how straightforward this super veggie dish is to put together. Perfect for those nights you don’t want an intense cook but still want to savour interesting flavours. Featuring honeyed hazelnuts roasted with carrot & beetroot and a loaded quinoa dotted with mint, greens, and cheese.
Honeyed Beetroot & Hazelnut Carrots
Honeyed Beetroot & Hazelnut Carrots
with fresh mint & ricotta cheese
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beetroot
- Carrot
- Cucumber
- Fresh Mint
- Green Leaves
- Hazelnuts
- Honey
- Lemon Juice
- NOMU Italian Rub
- Quinoa
- Ricotta Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
Veggie MEDLEY
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the oven until crispy, 30-35 minutes (shifting halfway). When the roast has been in for 10 minutes, add the carrot to the tray and return to the oven. In the final 5 minutes, scatter over the Hazelnuts and drizzle with honey. Toss together and return to the oven for the remaining time.
KEEN ON Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 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.
GREENS & CHEESE
When the Quinoa is cooked, toss through ½ the mint, ½ the ricotta, the lemon juice (to taste), the Cucumber, the green leaves, a drizzle of olive oil, and seasoning. Set aside.
DELISH!
Plate up a bed of the loaded Quinoa and top with the roasted nutty veg. Crumble over the remaining ricotta and garnish with the remaining mint.
Veggie MEDLEY
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the oven until crispy, 30-35 minutes (shifting halfway). When the roast has been in for 10 minutes, add the carrot to the tray and return to the oven. In the final 5 minutes, scatter over the Hazelnuts and drizzle with honey. Toss together and return to the oven for the remaining time.
KEEN ON Quinoa
Place the Quinoa in a pot with 150ml [300ml]|#7DA0D7 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.
GREENS & CHEESE
When the Quinoa is cooked, toss through ½ the mint, ½ the ricotta, the lemon juice (to taste), the Cucumber, the green leaves, a drizzle of olive oil, and seasoning. Set aside.
DELISH!
Plate up a bed of the loaded Quinoa and top with the roasted nutty veg. Crumble over the remaining ricotta and garnish with the remaining mint.
Veggie MEDLEY
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). When the roast has been in for 10 minutes, add the carrot to the tray and return to the oven. In the final 5 minutes, scatter over the Hazelnuts and drizzle with honey. Toss together and return to the oven for the remaining time.
KEEN ON Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 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.
GREENS & CHEESE
When the Quinoa is cooked, toss through ½ the mint, ½ the ricotta, the lemon juice (to taste), the Cucumber, the green leaves, a drizzle of olive oil, and seasoning. Set aside.
DELISH!
Plate up a bed of the loaded Quinoa and top with the roasted nutty veg. Crumble over the remaining ricotta and garnish with the remaining mint.
Veggie MEDLEY
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). When the roast has been in for 10 minutes, add the carrot to the tray and return to the oven. In the final 5 minutes, scatter over the Hazelnuts and drizzle with honey. Toss together and return to the oven for the remaining time.
KEEN ON Quinoa
Place the Quinoa in a pot with 450ml [600ml]|#7DA0D7 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.
GREENS & CHEESE
When the Quinoa is cooked, toss through ½ the mint, ½ the ricotta, the lemon juice (to taste), the Cucumber, the green leaves, a drizzle of olive oil, and seasoning. Set aside.
DELISH!
Plate up a bed of the loaded Quinoa and top with the roasted nutty veg. Crumble over the remaining ricotta and garnish with the remaining mint.
Frequently Asked Questions
What is the preparation time for Honeyed Beetroot & Hazelnut Carrots?
The preparation time for Honeyed Beetroot & Hazelnut Carrots with fresh mint & ricotta cheese is between 25 and 45 minutes.
What is the total time required to make Honeyed Beetroot & Hazelnut Carrots with fresh mint & ricotta cheese?
The total time required to make Honeyed Beetroot & Hazelnut Carrots with fresh mint & ricotta cheese is between 40 and 60 minutes.
How many servings does Honeyed Beetroot & Hazelnut Carrots provide?
4 servings
What are the main ingredients in Honeyed Beetroot & Hazelnut Carrots?
Beetroot, Carrot, Cucumber, Fresh Mint, Green Leaves, Hazelnuts, Honey, Lemon Juice, NOMU Italian Rub, Quinoa, Ricotta Cheese
What is the nutritional information of Honeyed Beetroot & Hazelnut Carrots?
Calories: 735, Carbs: 128 grams, Fat: grams, Protein: 24 grams, Sugar: 51.1 grams, Salt: 721 grams
How do I prepare Honeyed Beetroot & Hazelnut Carrots?
VEGGIE MEDLEY: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the oven until crispy, 30-35 minutes (shifting halfway). When the roast has been in for 10 minutes, add the carrot to the tray and return to the oven. In the final 5 minutes, scatter over the hazelnuts and drizzle with honey. Toss together and return to the oven for the remaining time. KEEN ON QUINOA: Place the quinoa in a pot with 150ml [300ml]|#7DA0D7 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. GREENS & CHEESE: When the quinoa is cooked, toss through ½ the mint, ½ the ricotta, the lemon juice (to taste), the cucumber, the green leaves, a drizzle of olive oil, and seasoning. Set aside. DELISH!: Plate up a bed of the loaded quinoa and top with the roasted nutty veg. Crumble over the remaining ricotta and garnish with the remaining mint.
What should be prepared from my kitchen to make Honeyed Beetroot & Hazelnut Carrots?
Beetroot, Carrot, Cucumber, Fresh Mint, Green Leaves, Hazelnuts, Honey, Lemon Juice, NOMU Italian Rub, Quinoa, Ricotta Cheese
How many calories does Honeyed Beetroot & Hazelnut Carrots have?
735 calories
How much fat content does Honeyed Beetroot & Hazelnut Carrots have?
grams
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