Ul­ti­mate baked beet­root and greens

Good Health (Australia) - - Be Nourished -

» SERVES 4-6

500g beet­root, about 6 small– medium

1 tbsp ex­tra vir­gin olive oil

2 tsp good bal­samic vine­gar

Sea salt and freshly ground black pep­per

300g beet­root greens (to­tal bunch weight about 800g) or chard or spinach

300ml co­conut milk

60g shelled pis­ta­chio nuts, pounded or chopped with a large pinch of sea salt


Sub­sti­tute flaked al­monds or hazel­nuts if pis­ta­chios are not avail­able.

Serve with cooked grains or crusty bread and a wa­ter­cress and av­o­cado salad.

1 Pre­heat the oven to 180°C and brush a casse­role dish gen­er­ously with oil. Bring the dish near your chop­ping board.

2 Scrub the beet­roots and drain. (Now you may wish to put on some gloves to stop your hands get­ting stained.) Do not peel, but cut off the spindly root and any scrag­gles. Pare the rough bits at the top. Slice quite thinly and toss into the dish as you go.

3 Add the oil and bal­samic to the beet­root slices along with salt and pep­per. Toss with your hands to coat evenly and spread out to cover the bot­tom of the dish. Cover with foil, place in the oven and bake for 30 min­utes.

4 Mean­while, pre­pare the greens. They tend to har­bour a lot of dirt. Rinse both leaves and stems first un­der cold run­ning water and drain the sink thor­oughly. Dis­card any limp or yel­low­ing leaves. Fill the sink to sub­merge the greens and jos­tle them about. Leave them while the re­main­ing grit set­tles. Af­ter about 5–10 min­utes, lift them out into a colan­der.

5 Grab a lid­ded pan that will ac­com­mo­date the greens. Chop the leaves and stems roughly and place in the pan as you go. Place the pan over a medium heat with just a pinch of salt (no need to add water un­less they have dried off com­pletely). Stir, then cover and cook for about 5–7 min­utes, stir­ring oc­ca­sion­ally, un­til the leaves have col­lapsed. Drain and set aside.

6 When 30 min­utes is up on the roots, re­move the dish from the oven and dis­trib­ute the cooked greens over the top. Pour over the co­conut milk. Re­turn to the oven for 20 min­utes, by which time the roots and greens should be gen­tly bub­bling in a thick ma­genta emul­sion.

7 Scat­ter the crushed pis­ta­chios over the top. Re­turn to the oven for 5–7 min­utes, un­til the nuts are light golden. Serve right away, or at room tem­per­a­ture.


Tinned co­conut milk may so­lid­ify if cool. If you open a tin and and lumps and watery juice, empty into a mi­crowave-safe bowl and nuke for 30 sec­onds – 1 minute, then whisk un­til smooth.

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