eCook Meal
GLAZED BEETROOT & CHEVIN
with quinoa, Provençal roast butternut & a tahini dressing
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R233.47
for 4 servings · R58.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Goat's Cheese needs 100 gDe Triomphe Goats Cheese Log 180 g 180 g at R99.99 · 56% of packR55.55
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Tahini Dressing needs 160 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Red Kidney Beans needs 480 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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White Quinoa needs 400 gFully Cooked Brown Basmati Rice With Red and White Quinoa 250 g 250 g at R43.99 · 1.60× packR70.38
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Balsamic Glaze
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for GLAZED BEETROOT & CHEVIN?
The preparation time for GLAZED BEETROOT & CHEVIN with quinoa, Provençal roast butternut & a tahini dressing is between 15 and 25 minutes.
What is the total time required to make GLAZED BEETROOT & CHEVIN with quinoa, Provençal roast butternut & a tahini dressing?
The total time required to make GLAZED BEETROOT & CHEVIN with quinoa, Provençal roast butternut & a tahini dressing is between 30 and 50 minutes.
How many servings does GLAZED BEETROOT & CHEVIN provide?
4 servings
What are the main ingredients in GLAZED BEETROOT & CHEVIN?
Balsamic Glaze, Beetroot, Butternut, Goat's Cheese, Green Leaves, NOMU Provençal Rub, Onion, Red Kidney Beans, Sunflower Seeds, Tahini Dressing, White Quinoa
What is the nutritional information of GLAZED BEETROOT & CHEVIN?
Calories: 1147, Carbs: 93 grams, Fat: grams, Protein: 57.4 grams, Sugar: 9.2 grams, Salt: 231 grams
How do I prepare GLAZED BEETROOT & CHEVIN?
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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make GLAZED BEETROOT & CHEVIN?
Balsamic Glaze, Beetroot, Butternut, Goat's Cheese, Green Leaves, NOMU Provençal Rub, Onion, Red Kidney Beans, Sunflower Seeds, Tahini Dressing, White Quinoa
How many calories does GLAZED BEETROOT & CHEVIN have?
1147 calories
How much fat content does GLAZED BEETROOT & CHEVIN have?
grams