I love this healthy take on a roasted beetroot salad. A great after workout snack and a pretty one when entertaining!
Important vitamins found in pecans include folic acid, niacin, vitamin B6, and vitamin E. Pecans are also a good source of important minerals such as copper, magnesium, calcium, and potassium, which are important for maintaining healthy blood pressure, bones, and muscles, including the heart.
Beetroot offers benefits like reduced blood pressure, improved exercise performance, enhanced gut health, and protection against inflammation and chronic diseases due to its rich nutrient profile. Key nutrients
HONEY ROASTED BEETS WITH ORANGE-PECAN-GORGONZOLA CRUMBLE!
2 bunches beets (about 8 small/medium beets—
stems included)
2 tbsp olive oil, plus more for the stems
1/2 tsp salt, plus more for the stems
1/4 tsp pepper
1 tbsp honey, divided Fresh thyme stems (4-6)
For the crumble:
1/4 cup toasted pecans
2 oz Gorgonzola
A large Handful rocket
1 tsp orange zest
Salt
Pepper
For serving:
1/2 cup Ricotta
Honey
1 Preheat the oven to 180 deg C
Line a sheet pan with parchment paper and set aside.
Peel beets and cut into small chunks, reserving stems.
chop the stems into tiny pieces and set aside.
2 Add the beets to a bowl with the oil, salt, pepper and 1/2 the honey.
Toss and spread on a sheet pan. Drizzle the remaining honey and add the thyme throughout.
Place in the oven for 30-35 minutes, tossing halfway.
3 Add the stems to a small sheet pan, drizzle with 1/2 tosp olive oil and season with some salt.
Roast for 15 minutes, until softened and slightly crisp.
4 While everything roasts, make the crumble. Add chopped pecans , crumbled Gorgonzola cheese, rocket leaves and continue to chop everything into a crumbly mixture
Add the orange zest, salt and pepper toss in the roasted beet stems
Toss together to form a crumble.
5 Spread the ricotta onto a plate, top with the beets, then add the crumble and a drizzle of honey.
Enjoy.
See you on the mat,
Lisa x