Tag Archives: beets

Warm Lamb Salad with Baby Beets, Labneh and Candied Walnuts

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IMG_3If you are looking to whip up some tasty salads this spring but are in need of some foodie inspiration then its time to jump on
the Beet train! Fast becoming one of the most fashionable vegetables of 2014 it’s not hard to see why the humble old beetroot is making a comeback. With a seriously impressive nutrient profile, beets offer a range of health benefits to keep you looking a feeling your best. Available just about all year round these colourful little flavour bombs are the perfect accompaniment to just about any dish. If you want to find out what all the fuss is about, give this recipe a go, it will not disappoint!

Warm Lamb and Veggie Salad with Baby Beets, Labneh and Candied Walnuts

(Serves 2 people)

Ingredients:

  • 1 bunch fresh baby beetroots, peeled and trimmed
  • 200g pumpkin, cut into 1cm thick slicesIMG_2
  • 1 small eggplant, cut into 1cm thick slices
  • ½ punnet cherry tomatoes, halved
  • 1x red onion, quartered
  • 100g baby spinach leaves, washed
  • 250g lamb loin (backstrap), trimmed
  • 1 clove garlic, crushed
  • 1/3 cup walnuts
  • 1 tbsp maple syrup
  • 100g marinated labneh or fetta cheese
  • fresh thyme
  • olive oil
  • balsamic vinegar

What to do…

Preheat oven to 180 degrees Celsius.IMG_5

Place the lamb in a bowl and rub with olive oil and the crushed garlic. Season with salt and pepper and set aside.

Top and tail and then peel the beets. Slice them in half and then add to a lined baking dish along with the sliced eggplant, pumpkin, red onion and cherry tomatoes.

Drizzle the vegetables with olive oil and balsamic vinegar and season with salt and pepper. Sprinkle with some fresh thyme leaves and place in the oven to cook for approximately 45mins or until the veggies are soft and slightly browned.

Meanwhile, heat a non-stick fry pan over a medium-high heat. Add the walnuts, maple syrup and a light sprinkling of sea salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Set aside to cool.

When almost ready to serve, place a non-stick fry pan over med-high heat and cook the lamb. Approximately 3 minutes each side for medium rare. Once cooked to your liking remove from the heat and set aside to rest for 4-5mins before slicing.

Meanwhile, layer the baby spinach leaves over a large serving platter and then top with the roasted vegetables. Finally add the sliced lamb and sprinkle over the candied walnuts and labneh.

Enjoy!

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Roasted Beetroot and Mint Dip

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This dip is seriously delicious if I may say so myself! Had some left over roasted beets that needed using up from a salad the night before so this is what I threw together!! Not only is this dip easy on the eye but it is also packed full of fibre, essential vitamins minerals (like magnesium, zinc, potassium and calcium), good heart healthy fats and powerful antioxidants! Did you know that the vibrant purple colour of beets is due to the high levels of anthocyanins, a powerful type of antioxidant found in most blue and purple fruit and vege. Beets are also believed to help control blood pressure along with a myriad of other health benefits! So, if you’re wanting to give this simple, tasty dip a go here is what you’ll need!

What you need…IMG_3607

– 4 cooked beets, skin removed

– 1 tbsp tahini paste

– 1/2 cup fresh mint leaves

– 2/3 cup low fat natural yoghurt

– salt and pepper

 

NOTE: if you dont have time to roast the beets yourself (they usually take about half n hour or so) try picking up a packet of the freshly cooked beets in the fruit and vege section of your local supermarket. There is a great brand that sell just this called Love Beets Australia that I have seen just about everywhere and they are great for those with busy schedules!

What to do…

Throw the cooked beets, yoghurt, mint leaves and tahini paste into a food processor or blender, season lightly with salt and pepper and whiz away until it reaches the consistency you’re after! Check the balance of flavours and add extra seasoning or tahini if required!

And there you have a delicious, nutritious dip in less than 5 minutes!! Yum!

Enjoy!

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