Romantic

WRITER | ILLUSTRATOR | EATER 

                             ROASTED BEETROOT SPECIAL        

                                                 with ALMONDS AND PARSLEY COUSCOUS

Sometimes when you get in from a long day, although your body may be craving some healthy, nourishing goodness, the last thing you want to do is get creative in the kitchen. That’s why I have a few go-to recipes that are not only fuss-free but also satisfying and delicious. This is one of my favourites and I go back to it time and time again. Beetroot is a fantastic winter vegetable – packed full of essential vitamins and minerals. It’s especially great if you’re exercising as research suggest it’s concentrated nitrate levels can help to increase stamina, improve physical endurance, reduce fatigue and keep your energy levels high. Perfect after an intense spinning session! And the best thing about this recipe is you can make up a big batch and keep it for lunch for the next few days. 

INGREDIENTS

Serves 1-2


  • 200g raw beetroot
  • 50g almonds
  • 3 garlic cloves
  • Glug of olive oil
  • 1/2 lemon, juice & zest
  • Large handful of fresh parsley
  • Sea salt & cracked black pepper

WHAT TO DO

Preheat the oven to 180°C/350°F/Gas Mark 4.
Wash your beetroot and cut off the greens (but make sure to save them – they’re full of goodness and great for juicing or salads). Thinly slice the beetroot into discs and arrange on a baking tray, along with the whole garlic cloves. Drizzle over olive oil and squeeze over half the lemon juice, also grating in some zest. Season well with cracked black pepper and salt.

Pop in the oven for approx. 15 minutes, then take out and scatter the almonds over the beetroot and place back in the oven for a further 10 minutes until the beetroot is starting to crisp and the almonds are going golden. Meanwhile, prepare your couscous by pouring it into a heat-proof bowl and adding around 70ml of boiling water (enough to cover the couscous with a little extra water). Crumble over a vegetable stock cube and set to one side for 5 minutes to absorb the water. Take out the roasted beetroot, garlic and almonds. Squeeze the garlic flesh out of the skins and then scatter over the fresh parsley. Either eat alone or mix it into the couscous and serve.

Originally published over on Riderepublic.co.uk