Zak Sztor Nutritionist Family Kitchen
Eastern Suburbs Sydney Nutritionist: Roast Beetroot and Pumpkin Recipe
Eastern Suburbs Sydney Nutritionist-Nothing is better that healthy hearted roasted vegetable. I have been cooking up a storm this week in my kitchen. This recipe is so easy to make, all you need is a little time. I typically make a big tray of my roasted vegetables, and store it in the fridge, so something healthy is always at hand if I get hungry.
Ingredients For My Roast Beetroot and Pumpkin Recipe
- 3 Beetroot, cut into quarters
- 1 Pumpkin, peeled and cut into large chunks
- 3 Tablespoons of extra virgin olive oil
- Salt and pepper to taste
- 1 handful of pine nuts or walnuts Goats fetta (optional, I find sheep and goats dairy products don’t upset my system like cow products do and are OK in small doses).
The Steps To Make My Roast Beetroot and Pumpkin Recipe
Step 1: Wash your hands.
Step 2: Place all the ingredients you need in front of you.
Step 3:Preheat the oven to 200C.
Step 4:Rinse outside of beetroot (there’s no need to peel them).
Step 5:Mix in a bowl the chopped up vegetables with olive oil, salt and pepper to taste.
Step 6:Place beetroot and pumpkin pieces on baking tray.
Step 7: Optional extra sprinkle with pine nuts or walnuts.
Step 8:Roast beetroot and pumpkin for 30-40 minutes or so.
Step 9:They are ready when you can poke a fork through them.
Step 10:Top with a few small pieces of goat’s fetta if you so choose but it’s delicious just as it is! Serve cold if you’d like it as a salad, it’s great hot or cold.
If your need any more recipes please feel free to check out Zak’s Kitchen.