Sticky, balsamic-glazed beetroot and generous drops of creamy goat’s cheese adorn this wholesome yet indulgent bowl: quinoa swirled with caramelised onion, warm kidney beans, fresh rocket, and butternut roasted in Provençal herbs.
GLAZED BEETROOT & CHEVIN
GLAZED BEETROOT & CHEVIN
with quinoa, Provençal roast butternut & a tahini dressing
Hands on Time: 15 - 25 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Balsamic Glaze
- Beetroot
- Butternut Chunks
- Goat's Cheese
- Green Leaves
- NOMU Provençal Rub
- Onion
- Red Kidney Beans
- Sunflower Seeds
- Tahini Dressing
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
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 to taste. Spread out evenly. Place the butternut pieces on the other side of the tray. Coat in oil, the Provençal Rub, and seasoning to taste. Spread out evenly. 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 the drained kidney beans over the tray. 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 if required during the cooking process. 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 on completion and set aside to cool.
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) to caramelise it further. Remove from the pan on completion and stir through the cooked quinoa.
LEAVES & TAHINI DRESSING
Toss the rinsed green leaves with a drizzle of oil and seasoning to taste. Set aside for serving. Place the Tahini Dressing in a small bowl and combine with 1 tsp olive oil. Mix with warm water in 5ml increments until drizzling consistency, season to taste, and set aside for serving.
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 - 15ml
Butternut Chunks - 250g
NOMU Provençal Rub - 1
Red Kidney Beans - 120g
White Quinoa - 100ml
Sunflower Seeds - 10g
Onion - 1
Green Leaves - 20g
Tahini Dressing - 40ml
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 to taste. Spread out evenly. Place the butternut pieces on the other side of the tray. Coat in oil, the Provençal Rub, and seasoning to taste. Spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. At the halfway mark, give the veggies a shift and scatter the drained kidney beans over the tray. 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 if required during the cooking process. 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 on completion and set aside to cool.
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 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and stir through the cooked quinoa.
LEAVES & TAHINI DRESSING
Toss the rinsed green leaves with a drizzle of oil and seasoning to taste. Set aside for serving. Place the Tahini Dressing in a small bowl and combine with 2 tsp olive oil. Mix with warm water in 5ml increments until drizzling consistency, season to taste, and set aside for serving.
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 - 30ml
Butternut Chunks - 500g
NOMU Provençal Rub - 1
Red Kidney Beans - 240g
White Quinoa - 200ml
Sunflower Seeds - 20g
Onion - 1
Green Leaves - 40g
Tahini Dressing - 80ml
Goat's Cheese - 50g
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 to taste. Spread out evenly. Place the butternut pieces on the other side of the tray. Coat in oil, the Provençal Rub, and seasoning to taste. Spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. At the halfway mark, give the veggies a shift and scatter the drained kidney beans over the tray. 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 if required during the cooking process. 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 on completion and set aside to cool.
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 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion and stir through the cooked quinoa.
LEAVES & TAHINI DRESSING
Toss the rinsed green leaves with a drizzle of oil and seasoning to taste. Set aside for serving. Place the Tahini Dressing in a small bowl and combine with 2 tsp olive oil. Mix with warm water in 5ml increments until drizzling consistency, season to taste, and set aside for serving.
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 - 30ml
Butternut Chunks - 500g
NOMU Provençal Rub - 1
Red Kidney Beans - 240g
White Quinoa - 200ml
Sunflower Seeds - 20g
Onion - 1
Green Leaves - 40g
Tahini Dressing - 80ml
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 to taste. Spread out evenly. Place the butternut pieces on a separate roasting tray. Coat in oil, the Provençal Rub, and seasoning to taste. Spread out evenly. 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 kidney beans over the tray of butternut. Return both trays to the oven for the remaining roasting time.
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 if required during the cooking process. 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 on completion and set aside to cool.
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) to caramelise it further. Remove from the pan on completion and stir through the cooked quinoa.
LEAVES & TAHINI DRESSING
Toss the rinsed green leaves with a drizzle of oil and seasoning to taste. Set aside for serving. Place the Tahini Dressing in a bowl and combine with 1 tbsp olive oil. Mix with warm water in 5ml increments until drizzling consistency, season to taste, and set aside for serving.
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 - 60ml
Butternut Chunks - 1kg
NOMU Provençal Rub - 1
Red Kidney Beans - 480g
White Quinoa - 400g
Sunflower Seeds - 40g
Onion - 2
Green Leaves - 80g
Tahini Dressing - 160ml
Goat's Cheese - 100g
Woolies Products in this dish
