Serves
4 People
Cooking Time
45 minutes
Season
Winter
Dietary
Vegan
Vegetarian
Dairy Free
Gluten Free
Roasted Celeriac, Beetroot and Swede with Beans
These three winter beauties can often get a bad rep, although they all have delicious flavours and are full of goodness. This recipe is full of protein, vitamins plus its quick and simple. You need:
Ingredients:
- Celeriac and/or swede (or use potatoes, too)
- Beetroots
- Herbs of dill and thyme
- 1 tin cannellini beans
- Extra virgin olive oil
- 1 clove garlic
- 2 tablespoons of tahini
- zest of one lemon
- 1 spring onion* (optional)
- salt and pepper to taste
Method:
1. Wash and chop celeriac/swede and beetroots. Then roast with dill and thyme for 30-45 minutes. Roast the beetroots separately.
2. Once roasted, blend beetroots with cannellini beans, tahini, garlic, lemon spring onion and salt and pepper to taste.
3. Add pieces of roasted celeriac and swede on top, and enjoy.
