Recipe Tip: Roasted Beetroot, Avocado & Sunflower Seeds
Top Recipe for 4 Persons. All ingredients and tips for getting it right. US celebrity chef Joshua McFadden uses vegetables from six different seasons in his recipes. He creates delicious dishes as a result.
- 500 gbeetroot, with green leafy tops still attached
- 3 tablespoonsred wine vinegar
- 30 gsunflower seeds, salted and roasted
- 30 gflat leaf parsley, leaves coarsely chopped
- 4spring onions, washed with the top 1-2cm removed, then cut at an acute angle and placed in ice water for 20 minutes. Drain well.
- 8pickled peppers (such as peppadew peppers), seeded and chopped
- 2ripe avocados
- extra virgin olive oil
- freshly ground black pepper
Step 1Preheat the oven to 190 °C.
Step 2Cut off the tips and ends of the beetroot. Wash the green tops and spin dry in a salad spinner. Rinse and scrub beets well to remove any dirt. Chop into quarters, ensuring all pieces are about the same size.
Step 3Place beetroots side by side on a baking tray large enough to hold them all in a flat layer. Season with salt and add 4 tbsp water. Cover the tray with aluminium foil and close tightly. Steam the beets in the oven until they are soft enough to easily poke a knife into. Depending on the size, density and age of the beets, this will take between 30 minutes and 1 hour.
Step 4Meanwhile, for the beet greens, heat a medium-sized frying pan over medium heat. Add a dash of olive oil, then add the greens and cook, turning frequently, until wilted and lightly browned, approx. 5 minutes. Set aside to cool, then roughly chop the greens.
Step 5When the beets are soft, leave them to cool until you can handle them with your hands. Rub or peel off the outer skin, then cut into 1-2 cm wedges or pieces and place in a bowl. Add the greens.
Step 6Season the still-warm beetroots with vinegar, ½ tsp salt and generously with black pepper (many turns with the grinder). Mix well to distribute the spices and wait a few minutes for the beets to absorb the vinegar. Now add a good dash of olive oil and mix everything through again. Leave to infuse at room temperature until serving.
Step 7Just before serving, add the sunflower seeds, parsley, spring onions and pickled peppers and gently fold in.
Step 8Peel the avocados and cut them neatly into pieces the same size as the beetroot. Add to the beets and mix everything very gently so that the avocado pieces do not become mushy.
Step 9Season to taste and add salt, black pepper, vinegar or oil if necessary. Serve immediately.