Recipe: Roasted beetroot with orange dressing

Purely Golden Door by David Hunter and Edwin Rosenkranz

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Purely Golden Door - essential recipes for health and vitality

Purely Golden Door - essential recipes for health and vitality

 

It’s never too early – or too late – to start eating healthily. Our bodies are finely tuned, especially our immune systems, which protect us from the millions of bugs waiting to feast on us every day. What we eat and drink directly impacts on the strength of our immunity, and our daily wellbeing.

Purely Golden Door by Golden Door Health Retreats' Executive Chefs David Hunter and Edwin Rosenkranz was first published in 2005, but several reprints later it remains as contemporary as ever, combining healthy, creative recipes with the casual approach of our modern Australian lifestyle.

Roasted beetroot with orange dressing

Serves 6 as a side dish

Ingredients:

  • 6 baby beetroot, peeled and quartered
  • 1 red onion, finely sliced
  • juice of 3 oranges
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons apple juice concentrate
  • 1 teaspoon cornflour (cornstarch)
  • 1 orange, segmented

Method:

Preheat the oven to 200°C (400°F/Gas 6).

Put the beetroot, onion, orange juice, vinegar, apple juice and a pinch of salt in a baking dish. Bake for 45 minutes, or until the beetroot is tender (if the beetroot seems to be drying out, add a little water).

Lift out the beetroot, drain the juice into a saucepan and bring to the boil. Mix the cornflour with 2 teaspoons of water until smooth and add to the pan. Bring back to the boil, stirring until smooth, then cool. Arrange the beetroot on a serving dish and cover with the glaze. Toss with the orange segments to serve.

 

Nutrition per serve: Energy: 225 kJ (54 Cals); Protein: 1 g; Total fat: 0 g; Carbohydrate: 12 g; Fibre: 2 g; Sodium: 26 mg

 

Reproduced with the permission of Purely Golden Door

 

Regions

  • Gold Coast & hinterland (QLD)

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October 08th, 2012
 
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