Steamed beetroot with creamy walnut sauce
TM5 TM6

Steamed beetroot with creamy walnut sauce

4.7 (6 ratings)

Ingredients

Steamed beetroot

  • 700 g water
  • 900 g raw baby beetroots, peeled and cut into quarters or eighths
  • 4 garlic cloves, crushed
  • 2 sprigs fresh thyme, leaves only
  • 20 fresh curry leaves, plus extra to serve
  • 1 tbsp extra virgin olive oil, plus extra for drizzling
  • sea salt, to taste
  • ground black pepper, to taste
  • 1 tbsp sherry vinegar

Walnut sauce

  • 80 g walnuts
  • 150 g brown onion, cut into halves
  • 2 tbsp extra virgin olive oil
  • 125 g plant-based milk of choice
  • 20 - 30 g sherry vinegar
  • ¼ tsp pure maple syrup
  • salt, to taste
  • ground black pepper, to taste
  • pine nuts, roasted, to serve (optional)

Nutrition
per 1 portion
Calories
2062.3 kJ / 491 kcal
Protein
9.7 g
Carbohydrates
16.5 g
Fat
41.5 g
Fibre
9.4 g

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