Womens_HealthAustralia-February_2017

SERVES 3

500g beetroot, cut into wedges,

leaves and stalks washed Splash

of light olive oil 1 bulb of garlic,

separated into cloves 2 pak choi

or the beetroot tops, trimmed and cut

in large pieces ½ lemon, juiced

and zested 200g full-fat yoghurt

2 tbs extra virgin olive oil Pinch

or two of cumin, toasted 1 tbs

sesame seeds, toasted until golden

1 Preheat the oven to 180°C. Toss the

beetroot wedges in light olive oil, salt

and pepper, then place in a baking tray

with space for them to breath.

2 Cover with unbleached baking paper

and put in the oven. After half an hour,

remove the paper and add the garlic.

After another 20 mins, the beetroot

should be soft and slightly caramelised.

3 Meanwhile, sear the pak choi and

beetroot leaves and stalks in a wok

or frying pan for one minute, add

a splash of lemon and a little seasoning.

Remove from the heat.

4 Season the yoghurt with lemon juice,

a teaspoon of lemon zest, extra virgin

olive oil, salt, pepper and a little cumin,

adjusting to your personal taste.

5 Combine the roasted beetroot, pak

choi and beetroot leaves. Place spoonfuls

of yoghurt over the beetroot. To finish,

sprinkle with sesame seeds and cumin.

PER SERVE: 615KJ, SAT FAT 1.5G, SUGAR 11G

2 After a few mins, the vegies will

be charred on one side. Flip them

onto the other side and char equally,

or adjust the heat as necessary.

3 Lay on a tray to cool, then dress

with extra virgin olive oil, zaatar,

olives, lemon zest and basil leaves.

Finish with the torn mozzarella.

PER SERVE: 879KJ, SAT FAT 2.5G, SUGAR 2.5G

FEBRUARY 2017 womenshealth.com.au 131

Food

Hub

*SOURCE: UMM.EDU. SALAD RECIPES: TOM HUNT

QUICK TIP

Feeling fuzzy? Beetroot is high in folate,

manganese and omega-6 – crucial for

healthy brain function*