Who said Brussels sprouts need to be boring? Perfect for Christmas, this tasty recipe that combines Brussels sprouts with sweet beetroot, creamy blue cheese and crunchy walnuts is delicious any day of the year.
In a large frying pan, heat the oil and butter to medium heat. Add the Brussels sprouts and allow them to cook cut-side down for 4-5 minutes, or until golden brown.
Add the garlic and the water and cook for 3 minutes, uncovered, stirring occasionally. Put a lid on the pan and cook for 5-8 minutes, or until all of the liquid is absorbed and Brussels sprouts are cooked to your liking.
Add the honey and chopped beetroot and heat for 1-2 minutes until the beetroot is hot. Transfer the sautéed Brussels sprouts and beetroot to a serving dish and add the blue cheese crumbles and chopped walnuts. Toss everything together and serve.
This delicious salad combines quartered radishes with cubes of potato and beetroot and slices of boiled egg and chopped gherkin in a mayonnaise sauce and makes a great lunch dish on its own or as an accompaniment to Shahsyk Lamb kebabs (marinated in Lemon, paprika, onion, garlic and bay).
A quick, easy and healthy salad, great for lunch or as a starter in the evening. If you’re looking for a slightly more filling option, try adding quinoa – a super healthy substitute to couscous or bulgur wheat – to this salad.
The Love Beetroot website was developed by G’s Fresh, a family farming company based in Ely, Cambridgeshire to promote the many benefits of this sweet but sometimes undervalued vegetable.
With classic recipes, new ideas as well as information on the health benefits of beetroot we hope you too will become a lover of the beet!