Roasted Beetroot with Clementines and Spinach

 


Hey everyone!

If you are a regular here you will probably have noticed I eat a lot of beetroot.
I adore the sweet taste and colour and they are so full of health promoting goodness that I recommend you regularly add them to your diet.
They are a really good source of Iron so if you are not big on meat beets could be a fabulous contributor for your iron intake.
Young athletes might need a bit extra iron and so does teenage girls due to rapid growth and because of menstruation.

This gorgeous tasting beetroot dish contains  very few ingredients and demands very little effort!
My type of cooking!

I was served a variation of this dish in Sweden and l changed the recipe  to make it a bit healthier and to suit a vegan diet.


Oven Roasted Beetroot with Clementines and Spinach
Ingredients:

– 500g-600g Beetroot

– 1/4 cup Clementine juice

– 100g spinach

– 2 tablespoons maple syrup

– 2 tablespoons olive oil

– 1/2 teaspoon salt

– black pepper to taste

– flax seeds for decoration
Method:
1. Pre-heat the oven to 225 C
2. Peal and cut up the beets and place in an oven dish with a teaspoon of coconut oil.
3. Whisk together the clementine juice, olive oil, maple syrup, salt and pepper and pour over the beets.
4. Roast until tender for about 40 min.
5. Just before serving place 1 teaspoon of olive oil in a frying pan add the spinach and a pinch of salt, turn it over and immediately place on a plate/tray.
6. Arrange the beets on top of the spinach a sprinkle flax seeds on top.
Serve immediately.

♥L

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Fermented Beetroot and Horseradish Relish

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Happy Christmas!
Only a few days left and this fermented recipe is really quick only takes 3-5 days so you can serve it with your Christmas lunch on Sunday.
When you eat fermented vegetables you really do something good for your self and you elevate your health to a higher level.
Fermented foods give you more for your buck as fermented foods have shown to have more nutrients the raw foods.
I really hope you like this recipe, it’s one of my favorites!

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Fermented Beetroot and Horseradish Relish
Ingredients:

– 500 gram raw beetroot, peeled and grated

– 50 gram finely grated horseradish

– 1 1/2 tablespoon balsamic vinegar

3/4 tablespoon Himalayan crystal salt or sea salt

– 1/2 probiotic capsule

Directions
1. mix the beetroot with the salt and massage for a few minutes until the juices comes out.
2. Add all the ingredients, mix and put them in a sterilized kilner jar.
3. leave for 3-5 days, taste as you go along,

♥L

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Fermenting Beetroot

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I just love beetroot!
So juicy and sweet and full of iron!
Fermenting thin slices together with dill (so helpful for digestion) and red cabbage (great for detoxing) upgrades the nutrients.
The result tastes delish and goes perfect with your Christmas lunch.
If you need more iron but don’t  want to include meat beetroot are a great alternative. And if you have teenagers at home who do a lot of sports you might want to include beetroots in their diets to make sure they get enough iron.

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Fermenting Beetroot
Ingredients:

– 450 gram beetroot

– 220 gram red cabbage plus the stem

– handful of dill

– Brine: 15g himalayan crystal salt to 1 litre of water

♥L

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Raw Vegan Beetroot Hummus

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Hi everyone, In this video you can see how exceedingly easy it is to mix up  super healthy and delicious raw vegan beetroot hummus.
Everything is full of gorgeous nutrients exactly as nature intended. I hope you like it!

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Raw Vegan Beetroot Hummus

Ingredients:

– 1 cup raw beetroot

– 1 cup cashew nuts soaked

– 1/2 cup sprouted chick peas

– 2 tablespoons tahini

– 1 1/2 tablespoon lemon juice

– 1 tablespoon olive oil

– 1 garlic clove

– 1 teaspoon coriander

– 1/2 teaspoon cumin

– 1/2 thyme

– 1/2 basil

– 1/2 teaspoon Himalayan crystal salt

– black pepper

♥L

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How to Make Raw Vegan Beetroot Ravioli

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You don’t have to deprive yourself of anything as you get more health conscious, even ravioli can be made truly nutritious and fabulous.
No cooking, no fuss, just gorgeous all the way!

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Raw Vegan Beetroot Ravioli

Ingredients:

– Soft vegan raw cheese
How to make raw vegan soft cheese: https://youtu.be/mgRBlWrrn10

– 1-2 beetroots

– black pepper

– fresh basil

– olive oil

– 1 garlic clove

♥L

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Raw Sweet Crispy Beetroot and Fennel Salad

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Fennel is defiantly the star ingredients in this salad.
Fennel is sweet and crispy and comes with gorgeous phytonutrients like rutin and quercitin.
I’m also using  über healthy, raw beetroot packed with loads of lovely antioxidants, it comes with anti-inflammatory action and is great for helping the body detox itself.
All the ingredients needs to be really thinly sliced so a mandolin comes in handy.
So much quicker and safer for me as my knives skills are not completely up to scratch and I’m very often sporting a sticky plaster on my left thumb!
This salad is perfect as a starter for four people or have it all as a main 🙂
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Raw Sweet and Crispy Beetroot and Fennel Salad
Serves 4 starters or as 1-2 mains

Ingredients:

– 1 beetroot

– 1 carrot

– 1 fennel

– fresh coriander

– 4 walnuts

dressing:

– 1/4 cup olive oil

– 2 tablespoons raw apple cider vinegar

– 1 tablespoon tamari

– 1/2 tablespoon coconut nectar

♥L

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Raw Orange, Beetroot and Ginger Soup

 

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This is a great little fresh nutritious-rich soup for one.
You actually only need the veg, the turmeric and cumin I add because they come with amazing health benefits and because it fits.
A lot of raw foods have oil or nuts in them making them quite calori-dense.
Not this one, so perfect if you need to prepare for the party season 🙂

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Serves 1

Ingredients:

– 1 orange

– 1 beetroot

– piece of ginger

– 1-2 spring onions

– 1/2 cup water or coconut water

– dash of cumin

– dash of turmeric

– salt & pepper

♥L

See more videos: Raw Chocolate and Zucchini dessert, Vitamin D-Boosted Marinated Mushroom, Spicy Autumn Salad, Kale Salad, Super detox Salad, Raw Broccoli and Pesto salad,
Cucumber and Avocado Soup, How to ferment Vegetables

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