Nothing beets organic vegetables17

Posted on June 18, 2008 by ChristieGluten Free, Sides, Vegan, Vegetarian

[Organic roasted beetroot with vegan coriander pesto]

I’ve just recently started getting a new organic veggie box delivered but decided to wait a few weeks to make sure that it was fabulous before mentioning it here.

So I’m very pleased to report that after only 3 deliveries they’ve got me hook, line and sinker – Doorstep Organics is great! It’s run by a super friendly husband and wife team and the produce is absolutely stunning and reasonably priced – but most importantly it tastes delicious!

I get a mixed box of produce – do you know why? Because it’s like having a surprise birthday every single week. I open the box with trembling fingers and then ‘oooh’ and ‘ahhh’ at how gorgeous everything is.

I also get my meat delivered (more on that next week) as well as my groceries (we don’t have a car, a conscious choice) so I get these ‘birthday’ adrenaline rushes at least 3 times a week. Does anyone else get excited like this, or am I out on a limb on my own here?

Last week I got some delicious fresh beets and decided to roast them all up and make two different dishes. The first is this earthy side dish and the other is a vibrant dip – drop by tomorrow for the recipe.

Happy cooking, Christie

Organic Roast Beetroot with Vegan Coriander Pesto
serves 4 as a side dish

4 large fresh beetroots
2 tablespoons balsamic vinegar
2 tablespoons sesame seeds
salt and pepper to taste

For the pesto
1 bunch of coriander (cilantro), leaves only
100g unsalted roasted cashew nuts
1/4 cup olive oil
salt and pepper to taste

Wrap each beetroot in foil and add a little balsamic vinegar, salt and pepper to each one before sealing tightly.

Place on a baking tray and roast for 1 hour or until tender. Meanwhile, make the pesto.

Add the coriander and cashews to a food processor and blitz until finely chopped. Then with the motor running add the olive oil in a steady stream through the open feeder shoot and process until it’s the consistency of pesto. Be careful not to leave it too long or it will liquidise – we’re not trying to make a coriander milkshake!

Set pesto aside while you prepare the beetroot.

Remove the beetroot from the foil then peel and dice.

Divide between serving bowls or one large platter, sprinkle with sesame seeds, top with pesto and serve.

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