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Roast Beet Rounds with Edamame Avo Smash


Day 5 of the F45 8 week challenge and I'm feeling really good today.

Sugar cravings officially gone, and I'm not missing pasta, bread and my usual carb fest at all.

I roasted the beetroot in my new mini oven, they were done in a flash, and no hot kitchen to have to deal with!

Today also marks the end of Stellas first week back at school, we are looking forward to chilling on the weekend, and then I am giving a talk at the Auckland Vegan Food Fest on Sunday which I'll keep you posted about.

Enjoy your weekend! Sx

Recipe for 1

4 slices of beetroot. I peeled a medium sized beet, and sliced into rounds about .5 to 1cm thick

For the smash...

1/4 cup edamame beans, I used frozen organic ones, and defrosted them in hot water first

1/2 an avocado

1 TBS miso natto, Japanese chutney. Ceres Organics sells this, if you can't find it, try 1 tsp miso paste

Juice of 1/4 lime

Spring onion to garnish along with chilli flakes and black sesame seeds

Method...

Preheat your oven to 180 deg C.

Lightly brush the beetroot with a little coconut oil and salt. Place in the oven for 15 minutes, flip, and then a further 5.

Meanwhile, smash together the avo, edamame, miso natto and lime with a fork.

Plate the beetroot and spoon on the avo smash. Garnish with the spring onion, chilli flakes and sesame seeds.


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