After taking the above photo, all I could say is “wow”. I couldn’t even decide on a name for the dish to begin with because it contains so many interesting ingredients! This is perfect for a family dinner or when you’re hosting guests, who also have a great interest in looking after their bodies.
Eating the ‘colours of the rainbow’ is key to health in my eyes. Food that is fresh from the earth, whilst mixing things up on a regular basis. Not only to get creative, but to provide your body with a wide range of nutrients for optimum well-being.
This recipe features the beetroot and dairy-free feta patties from The Cool Gardener, who provide a wide range of delicious vegan alternatives.
I hope you love the flavours of this dinner just as much as we do!
Colours Of The Rainbow Decadent Dinner
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Ingredients
- 4 Carrots
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Maple Syrup
- 1 tsp Nutmeg
- 1 tsp Cumin Seeds
- 1 c Polenta
- 4 c Water
- 2 Tbsp Nutritional Yeast
- 2 Large Bunches of Silverbeet
- 1/2 Tbsp Coconut Oil
- 8 Beetroot Patties from The Cool Gardener
- 2 tsp each of Italian Herbs, Paprika, Mustard Seeds
- Dash of Avocado Oil
- Fresh Herbs for Garnishing
- Salt & Pepper To Taste
Instructions
- Pre-heat the oven to 180c and line a baking tray with non-stick paper.
- Slice the carrots and place into a mixing bowl along with 1 Tbsp olive oil, maple syrup, nutmeg, cumin seeds and a dash of sea salt.
- Cook the polenta in a pot on the stovetop with the water until fully dissolved and a creamy thick texture has formed. Stir regularly.
- Cook the beetroot patties in a pan on medium-high heat with the rest of the olive oil until golden brown and crunchy. Transfer to serving plates.
- Slice the silverbeet and cook in the pan with the coconut oil for a few minutes until wilted but slightly crunchy.
- Stir the nutritional yeast into the polenta and transfer to serving plates, along with the silverbeet and carrots once cooked through (around 30 mins in the oven).
- Slice the beetroot patties in half and place on the top along with the herbs and lightly drizzle with avocado oil. Sprinkle with salt and pepper to taste then SERVE!!!
