Ingredients
4 beetroot
2 red capsicums
2 red onions
2 tbsp balsamic vinegar
2 tbsp maple syrup, raw honey or agave syrup
¼ cup pepitas
Method
Serves 4
1. Scrub the beetroot clean and cut it into quarters. Then quarter the capsicum and de-seed. Peel and quarter the onion.
2. Place all the vegies in a baking dish and mix with the vinegar and sweetener.
3. About 30 minutes into the cooking time sprinkle pepitas over the top and roast uncovered for another 10 minutes in a moderate oven, or until the beetroot is soft when pierced with a knife.
From “Eating for the Seasons”; read our AGFG book review on this seasonal breakdown of delicious recipes by popular naturopath & nutritionist, Janella Purcell http://www.agfg.com.au/Blog/post/2011/05/31/Book-Review-Eating-for-the-Seasons.aspx
More Recipes for Soups, Salads & Vegetables
With a beautiful fregola salad and sauce vierge.
A deliciously fresh and crunchy salad, perfect on its own or as an accompaniment.
The colour of this dish alone makes you want to eat it. It’s a lovely winter salad, perfect to eat
by itself or to accompany a roast dinner.
Roasted macadamias add that little extra something to this flavourful lamb salad, created by swimming champion and Celebrity MasterChef winner Eamon Sullivan.