Beetroot Casserole
Beetroot Casserole Recipe - The
beetroot adds sweetness
to
this vegetarian casserole, well
balanced with paprika and
mustard seeds.
By: Isabel Robson
Serves: 4
Preparation: 30 minutes
Ingredients:
400g boiled kidney beans (tin)
2 Cups fresh beetroot (chopped)
1 Cup fresh carrots (chopped)
1 Cup fresh tomatoes (chopped)
2 Small potatoes (chopped)
2 Plain soya fillets (Quorn)
1 Sweet red pepper
1 Medium onion
2 Garlic cloves
2 Fresh mint leaves
2 Fresh sage leaves
3 tsp paprika powder
1 tsp mustard seeds
1 tsp olive oil
1 tsp rice vinegar
Ground black pepper
Sea Salt
Serves: 4
Preparation: 30 minutes
Ingredients:
400g boiled kidney beans (tin)
2 Cups fresh beetroot (chopped)
1 Cup fresh carrots (chopped)
1 Cup fresh tomatoes (chopped)
2 Small potatoes (chopped)
2 Plain soya fillets (Quorn)
1 Sweet red pepper
1 Medium onion
2 Garlic cloves
2 Fresh mint leaves
2 Fresh sage leaves
3 tsp paprika powder
1 tsp mustard seeds
1 tsp olive oil
1 tsp rice vinegar
Ground black pepper
Sea Salt
- Peel and chop onion and garlic. Add to hot pan with olive oil and stir for 10 seconds on high heat.
- Add de-seed and finely chopped sweet pepper with paprika and mustard seeds.
- Chop and add soya fillets into small strips (aprox. 4 x 2 cm) with rice vinegar and finely chopped sage and mint leaves.
- Stir fry for 2 minutes on medium heat.
- Add remaining chopped ingredients and stir for 30 seconds on high heat.
- Add 500ml water and allow to simmer for 20 minutes.
- Stir regularly and check with a fork if beetroot is cooked through.
- Serve with serve.
The colour of this casserole is so vibrant because of the beetroot.
The sweetness is balanced by the heat of mustard seeds and garlic.
The sweetness is balanced by the heat of mustard seeds and garlic.
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