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Home » Recipes » Mains

Roasted Beets with Kale, Pesto and Tahini Cream

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I first made this, believe it or not, as a scraps supper (leftovers cobbled together into a meal of sorts). We had leftover bulgar wheat from the day before which I had fried, but needed something to serve with it. The fridge was a little sparse but somehow I got this meal out of it. My husband talked about it for two days (+10 husband points to me).

It’s great for lunch or a light dinner. The beets would also be beautiful with a vegan sour cream (which I’m yet to devise) but hang tight on that recipe!

Roasted Beets with Kale, Pesto and Tahini Cream

Richard Makin
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Ingredients
  

For the Beets

  • 5 small beets (stems removed and scrubbed clean)

For the Kale

  • 3 tablespoon olive oil
  • 5 leaves of kale (destemmed)
  • 2 cloves garlic (crushed)
  • Good pinch of salt

For the Pesto

  • 1 clove garlic
  • 2 tablespoon pine nuts
  • 60 g fresh basil (chopped roughly, stalks included)
  • 2 tablespoon vegan Parmesan (I use Follow Your Heart)
  • 2 teaspoon nutritional yeast
  • 1 teaspoon maldon salt
  • 8 good grinds of black pepper
  • 7-8 tablespoon extra virgin olive oil

For the Tahini Cream

  • 4 tablespoon tahini
  • ¼ teaspoon maldon salt
  • ¼ teaspoon garlic granules
  • Pinch black pepper
  • 150 ml oat milk
  • ¼ teaspoon lemon juice

For Plating

  • 2 tablespoon chopped toasted hazelnuts
Instructions
 

To Make the Beets

  • Preheat the oven to 200c. Wrap each beet individually in one layer of tinfoil and roast for 40 mins.
  • Remove from the oven and open the tinfoil. Allow the beets to cool until you are able to handle them. Peel off the skins and discard. Slice the beets width-ways into ½cm discs. Set aside until the rest of your ingredients are prepped.

To Make the Kale

  • Boil the kale in a large pan of water for five minutes. Remove and drain thoroughly.
  • In a medium saucepan add the olive oil and place over a medium heat. Add the crushed garlic and brown gently. Add the boiled kale and sauté gently for around four minutes. Remove from the heat.

To Make the Pesto

  • In a small dry frying pan over medium heat, add the pine nuts and toast for a few minutes until starting to brown.
  • Into the bowl of a blender or a nutribullet, add all the pesto ingredients. Blend until quite smooth but slightly chunky. Set aside.

To Make the Tahini Cream

  • Put all ingredients in a clean jam jar and shake well to combine. Leave to rest for 10 minutes.

To Plate Up

  • Plate up in the order as pictured: kale, beets, tahini cream and pesto. Top with the chopped toasted hazelnuts and a drizzle of olive oil.
  • Serve with bulgar wheat, couscous or just some fresh bread!

Nutrition

Serving: 1grams
Love this recipe?Let me know on Instagram!

More Mains

  • Vegan Egg Fried Rice
  • Vegan Spanish Omelette (Spanish Tortilla)
  • Vegan Meatballs
  • Vegan Sloppy Joes

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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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