This was a super healthy dinner which I hugely enjoyed!
The Raw Beetroosh was a recipe I tried from the Green Kitchen Stories blog and I just loved it. It was quite simple to through together and it’s great eating something knowing how healthy and nutritious it is for you.
It was quite a messy recipe to make but worth it.
I didn’t buy the right cashew nuts and accidentally bought then roasted and salted which was a shame but instead of using all of the cashew nuts I combined them with half the quantity of macadamia nuts too.
Unfortunately I also didn’t have enough capers and I thought this was a great element of this recipe and adds tons of flavour.
The best thing about making this is that i’ve been substituting it for humous or a dip and so I’m putting it on toast, dipping in crackers or my pitta bread,
it is so full of nutrients I don’t feel bad about snacking.
The raw beetroot is full of nutrients and vitamins that would otherwise be boiled or roasted away with cooking. Avocado is an amazing source of all things our body craves and then the nuts cream it up a bit and add in your protein.
It’s a win win recipe!
I served it as a side to butternut squash kebabs. and these were just delicious too.
I marinated the red onion and cherry tomatoes in balsamic and olive oil and made up a marinade for the kebabs whilst par-boiling the squash.
The marinade was; olive oil, balsamic vinegar, chilli flakes, spices, squeeze of lime juice and honey and mixed up all the vegetables in this before constructing the kebabs.
Grilled for 5-10 minutes and bam. delicious kebabs, with raw beetroosh and fresh salad on the side.
4 cups (10 dl) raw beetroot, grated
2 ripe avocados
1 cup (2,5 dl) raw cashew nuts ( I did half and half with Macadamia nuts)
1 small red onion
1 small organic lemon, juice & zest
2 tbsp dijon mustard
2 tbsp pickled capers
1 tsp fresh thyme
sea salt and freshly grounded pepper to taste
Start by wash, peel and grate the raw beetroots. Add all ingredients in a food processor or blender and process or blend until smooth. Taste and add some more mustard, lemon juice, salt and pepper if needed. Eat immediately or store in an airtight container for 3-4 days.
- One small Butternut squash (or half a large one)
- a dozen Cherry tomatoes
- 2 red onions quartered
- 4 tbsp Olive oil
- 2 tbsp Balsamic Vinegar
- One clove of garlic mashed
- 1 tsp chilli flakes
- Mixed spices
- squeeze lime/lemon juice
- salt & pepper
Soak the cherry tomatoes and red onion quarters in 1 tbsp of oil and 1 tbsp of balsamic vinegar.
Whilst they are soaking peal and chop into chunks the squash and par boil for 5 minutes.
whilst boiling add together the rest of the oil and vinegar with the remaining ingredients and mix into a marinade.
spread marinade over all the combined vegetables after taking the squash off the boil and construct your kebabs!
Grill for 5-10 minutes or until your kebabs are cooked and serve hot.