Embark on a culinary journey with Grow Wild Organics and their versatile beetroots in three delicious recipes. From the comforting Orzo with Roasted Beetroot and Goat's Cheese to Charred Beetroot Stalks and a zesty Beetroot Greens Pesto, these dishes promise to elevate your beetroot experience with rich flavour and striking colour.
Orzo with Roasted Beetroot and Goats Cheese
Ingredients:
- Beetroot
- Balsamic vinegar
- Goats cheese
- Orzo
- Lemon
- Olive oil
- Garlic
- Thyme
- Salt and pepper
Method:
- Roast your beetroot in the oven with olive oil, balsamic vinegar and salt and pepper until tender and starting to caramelise. In the meantime, chop your goats cheese into good sized pieces, chop up the thyme, boil your orzo until al dente.
- Drain the orzo and then put into a bowl, throw in the beetroot, goat’s cheese, herbs, salt and pepper to taste, squeeze of lemon juice and serve hot and eat immediately. If you manage to save some for your lunch tomorrow well done because we didn’t!!
- A wee note from Grow Wild Organics: this is a really versatile recipe and you could add other root veg alongside the beetroot, or some tomatoes, a fresh salad. It goes with everything!
Charred Beetroot Stalks
Ingredients:
- Beetroot stalks
- Olive oil
- Lemon juice
- Parmesan (or veggie alternative)
- Chilli flakes
- Salt and pepper
- Crusty bread to serve
Method:
- Pop your beetroot stalks in a colander and douse them in boiling hot water and let them drain and steam while you get your hot pan ready.
- Heat up your pan with some olive oil and once it’s hot, tip the stalks in and season with salt and pepper. Make sure they’re all well spaced and let them sit for a minute or two until they start to char then stir around and cover in lemon juice until they are all wilted.
- Tip them on to a plate, drizzle some olive oil, loads of parmesan and chilli flakes then serve and consume immediately with your crusty bread!
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This recipe also works for chard stems, purple sprouting broccoli, and asparagus!
Beetroot Greens Pesto
Ingredients:
- Beetroot greens
- Any chopped nuts but pine nuts or walnuts are recommended
- Parmesan (or veggie alternative)
- Garlic
- Lemon juice and zest
- Olive oil
- Salt and pepper
Method:
- Give your greens a good wash and roughly chop. Then chop up the nuts you're using and grate the parmesan. Zest and juice your lemon.
- Chuck the greens, nuts, parmesan, garlic, lemon juice and zest into your blender and slowly drizzle your olive oil until it's that lovely pesto consistency.
- Season to taste and use as your usual pesto!
- You could use any greens for this recipe, carrot tops, spinach, kale or chard. Or even a mix of them all!
Want to find out more about Grow Wild Organics? Head over to our podcast episode.
