Beetroot nutritional facts


Start by cleaning the beetroots but don’t peel them. Cut each beetroots in small wedges. Transfer to a bowl and coat in olive oil, salt & pepper. Transfer to a tray lined with baking paper and bake for 30 minutes or until soft at 180 C with fan or 200 C without. Remove from the oven and allow to rest for 10 minutes.

In the meantime, let’s prepare the blueberry vinaigrette. Using a blender, nutri-bullet or a hand mixer, blend olive oil, dark balsamic vinegar, 100 g blueberries, salt & pepper to taste. Blend until it’s all well combined.

Clean and dry the rucola & the rest of the blueberries. Take the cashew ricotta out of it container and cut wedges. Roughly chop the walnut.

On a large plate, add first the rucola and then the cooked beetroot wedges. Top up with the cashew ricotta, blueberries and the chopped walnuts. Serve with a generous amount of blueberry vinaigrette.

Summer Beetroot & Blueberry Bowl