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Roasted Beetroot, Avocado and Sunflower Seeds

Roasted Beetroot, Avocado and Sunflower Seeds
© Laura Dart & A. J. Meeker
Home Food & Drinks Recipes Cooking Roasted Beetroot, Avocado & Sunflower Seeds

Roasted Beetroot, Avocado & Sunflower Seeds

Vegetables

US celebrity chef Joshua McFadden uses vegetables from six different seasons in his recipes. He creates delicious dishes as a result.

Ingredients (4 servings)
500 g beetroot, with green leafy tops still attached
3 tablespoon(s) red wine vinegar
30 g sunflower seeds, salted and roasted
30 g flat leaf parsley, leaves coarsely chopped
4 spring onions, washed with the top 1-2cm removed, then cut at an acute angle and placed in ice water for 20 minutes. Drain well.
8 pickled peppers (such as peppadew peppers), seeded and chopped
2 ripe avocados
extra virgin olive oil
pinch(es) salt
freshly ground black pepper
  • Preheat the oven to 190 °C.
  • Cut off the tips and ends of the beetroot. Wash the green tops and spin dry in a salad spinner. Rinse and scrub beets well to remove any dirt. Chop into quarters, ensuring all pieces are about the same size.
  • Place beetroots side by side on a baking tray large enough to hold them all in a flat layer. Season with salt and add 4 tbsp water. Cover the tray with aluminium foil and close tightly. Steam the beets in the oven until they are soft enough to easily poke a knife into. Depending on the size, density and age of the beets, this will take between 30 minutes and 1 hour.
  • Meanwhile, for the beet greens, heat a medium-sized frying pan over medium heat. Add a dash of olive oil, then add the greens and cook, turning frequently, until wilted and lightly browned, approx. 5 minutes. Set aside to cool, then roughly chop the greens.
  • When the beets are soft, leave them to cool until you can handle them with your hands. Rub or peel off the outer skin, then cut into 1-2 cm wedges or pieces and place in a bowl. Add the greens.
  • Season the still-warm beetroots with vinegar, ½ tsp salt and generously with black pepper (many turns with the grinder). Mix well to distribute the spices and wait a few minutes for the beets to absorb the vinegar. Now add a good dash of olive oil and mix everything through again. Leave to infuse at room temperature until serving.
  • Just before serving, add the sunflower seeds, parsley, spring onions and pickled peppers and gently fold in.
  • Peel the avocados and cut them neatly into pieces the same size as the beetroot. Add to the beets and mix everything very gently so that the avocado pieces do not become mushy.
  • Season to taste and add salt, black pepper, vinegar or oil if necessary. Serve immediately.
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