Sticky, balsamic-glazed beetroot and generous drops of creamy crème fraîche adorn this wholesome yet indulgent bowl. Quinoa is swirled with caramelised onion, warm black beans, fresh green leaves, and butternut roasted in flavoursome herbs.
Roasted Balsamic Beetroot & Butternut
Roasted Balsamic Beetroot & Butternut
with quinoa, caramelised onion & tahini dressing
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Balsamic Reduction
- Beetroot
- Black Beans
- Butternut
- Creme Fraiche
- Green Leaves
- Honey
- NOMU One For All Rub
- Onion
- Onions
- Quinoa
- Sunflower Seeds
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
- Seasoning (salt & pepper)
GLAZED & HERBY VEG
Preheat the oven to 200°C. Spread the Beetroot on one side of a roasting tray. Coat in oil, the balsamic reduction, and season. Spread the Butternut on the other side of the tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PEARLY 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.
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 Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Season, remove from the pan, and stir through the cooked Quinoa.
HALFWAY
When the roast veg reaches halfway, shift the tray, scatter over the black beans, and return to the oven for the remaining roasting time.
LEAVES & Tahini DRESSING
In a salad bowl, toss the green leaves with a drizzle of olive oil and seasoning. In a small bowl, combine the Tahini and the honey with 1 [2]|#7DA0D7 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 and beans, and sprinkle over the sunflower seeds. To finish off, dollop over the crème fraîche and generously drizzle with the tahini dressing. It’s supper time, Chef!
GLAZED & HERBY VEG
Preheat the oven to 200°C. Spread the Beetroot on one side of a roasting tray. Coat in oil, the balsamic reduction, and season. Spread the Butternut on the other side of the tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PEARLY 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.
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 Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Season, remove from the pan, and stir through the cooked Quinoa.
HALFWAY
When the roast veg reaches halfway, shift the tray, scatter over the black beans, and return to the oven for the remaining roasting time.
LEAVES & Tahini DRESSING
In a salad bowl, toss the green leaves with a drizzle of olive oil and seasoning. In a small bowl, combine the Tahini and the honey with 1 [2]|#7DA0D7 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 and beans, and sprinkle over the sunflower seeds. To finish off, dollop over the crème fraîche and generously drizzle with the tahini dressing. It’s supper time, Chef!
GLAZED & HERBY VEG
Preheat the oven to 200°C. Spread the Beetroot a roasting tray. Coat in oil, the balsamic reduction, and season. Spread the Butternut on a separate roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PEARLY 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.
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 Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Season, remove from the pan, and stir through the cooked Quinoa.
HALFWAY
When the roast veg reaches halfway, shift the tray, scatter over the black beans, and return to the oven for the remaining roasting time.
LEAVES & Tahini DRESSING
In a salad bowl, toss the green leaves with a drizzle of olive oil and seasoning. In a small bowl, combine the Tahini and the honey with 1 [2]|#7DA0D7 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 and beans, and sprinkle over the sunflower seeds. To finish off, dollop over the crème fraîche and generously drizzle with the tahini dressing. It’s supper time, Chef!
GLAZED & HERBY VEG
Preheat the oven to 200°C. Spread the Beetroot a roasting tray. Coat in oil, the balsamic reduction, and season. Spread the Butternut on a separate roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PEARLY 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.
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 Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Season, remove from the pan, and stir through the cooked Quinoa.
HALFWAY
When the roast veg reaches halfway, shift the tray, scatter over the black beans, and return to the oven for the remaining roasting time.
LEAVES & Tahini DRESSING
In a salad bowl, toss the green leaves with a drizzle of olive oil and seasoning. In a small bowl combine the Tahini and the honey with 1 [2]|#7DA0D7 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 and beans, and sprinkle over the sunflower seeds. To finish off, dollop over the crème fraîche and generously drizzle with the tahini dressing. It’s supper time, Chef!
Frequently Asked Questions
What is the preparation time for Roasted Balsamic Beetroot & Butternut?
The preparation time for Roasted Balsamic Beetroot & Butternut with quinoa, caramelised onion & tahini dressing is between 25 and 40 minutes.
What is the total time required to make Roasted Balsamic Beetroot & Butternut with quinoa, caramelised onion & tahini dressing?
The total time required to make Roasted Balsamic Beetroot & Butternut with quinoa, caramelised onion & tahini dressing is between 45 and 60 minutes.
How many servings does Roasted Balsamic Beetroot & Butternut provide?
4 servings
What are the main ingredients in Roasted Balsamic Beetroot & Butternut?
Balsamic Reduction, Beetroot, Black Beans, Butternut, Creme Fraiche, Green Leaves, Honey, NOMU One For All Rub, Onion, Onions, Quinoa, Sunflower Seeds, Tahini
What is the nutritional information of Roasted Balsamic Beetroot & Butternut?
Calories: 1086, Carbs: 144 grams, Fat: grams, Protein: 30.9 grams, Sugar: 40.1 grams, Salt: 683 grams
How do I prepare Roasted Balsamic Beetroot & Butternut?
LEAVES & TAHINI DRESSING: In a salad bowl, toss the green leaves with a drizzle of olive oil and seasoning. In a small bowl, combine the tahini and the honey with 1 [2]|#7DA0D7 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 and beans, and sprinkle over the sunflower seeds. To finish off, dollop over the crème fraîche and generously drizzle with the tahini dressing. It’s supper time, Chef! CARAMELISED ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Season, remove from the pan, and stir through the cooked quinoa. PEARLY 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. 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. HALFWAY: When the roast veg reaches halfway, shift the tray, scatter over the black beans, and return to the oven for the remaining roasting time. GLAZED & HERBY VEG: Preheat the oven to 200°C. Spread the beetroot on one side of a roasting tray. Coat in oil, the balsamic reduction, and season. Spread the butternut on the other side of the tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Roasted Balsamic Beetroot & Butternut?
Balsamic Reduction, Beetroot, Black Beans, Butternut, Creme Fraiche, Green Leaves, Honey, NOMU One For All Rub, Onion, Onions, Quinoa, Sunflower Seeds, Tahini
How many calories does Roasted Balsamic Beetroot & Butternut have?
1086 calories
How much fat content does Roasted Balsamic Beetroot & Butternut have?
grams
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