Nothing beets organic vegetables17

Posted on June 18, 2008 by ChristieGluten Free, Sides, Vegan, Vegetarian


[Organic roasted beetroot with vegan coriander pesto]

I’ve just recently started getting a new organic veggie box delivered but decided to wait a few weeks to make sure that it was fabulous before mentioning it here.

So I’m very pleased to report that after only 3 deliveries they’ve got me hook, line and sinker – Doorstep Organics is great! It’s run by a super friendly husband and wife team and the produce is absolutely stunning and reasonably priced – but most importantly it tastes delicious!

I get a mixed box of produce – do you know why? Because it’s like having a surprise birthday every single week. I open the box with trembling fingers and then ‘oooh’ and ‘ahhh’ at how gorgeous everything is.

I also get my meat delivered (more on that next week) as well as my groceries (we don’t have a car, a conscious choice) so I get these ‘birthday’ adrenaline rushes at least 3 times a week. Does anyone else get excited like this, or am I out on a limb on my own here?

Last week I got some delicious fresh beets and decided to roast them all up and make two different dishes. The first is this earthy side dish and the other is a vibrant dip – drop by tomorrow for the recipe.

Happy cooking, Christie

Organic Roast Beetroot with Vegan Coriander Pesto
serves 4 as a side dish

4 large fresh beetroots
2 tablespoons balsamic vinegar
2 tablespoons sesame seeds
salt and pepper to taste

For the pesto
1 bunch of coriander (cilantro), leaves only
100g unsalted roasted cashew nuts
1/4 cup olive oil
salt and pepper to taste

Wrap each beetroot in foil and add a little balsamic vinegar, salt and pepper to each one before sealing tightly.

Place on a baking tray and roast for 1 hour or until tender. Meanwhile, make the pesto.

Add the coriander and cashews to a food processor and blitz until finely chopped. Then with the motor running add the olive oil in a steady stream through the open feeder shoot and process until it’s the consistency of pesto. Be careful not to leave it too long or it will liquidise – we’re not trying to make a coriander milkshake!

Set pesto aside while you prepare the beetroot.

Remove the beetroot from the foil then peel and dice.

Divide between serving bowls or one large platter, sprinkle with sesame seeds, top with pesto and serve.

  • Mmm, I love beets and especially love organic beets. Can’t wait to try this myself!

  • Oh wow, these look and sound delicious. Beets are one of my faves!

  • This sounds utterly fabulous. I am SUCH a fan of roasted beetroot. Love the colour contrast btw the beetroot and pesto :)

  • Love roasted beetroot, love coriander…this sounds fantastic and I will be trying it out on the family this weekend!! thanks

  • We have a similar box scheme, called Wild Organics. It has changed the way I cook vegetables.

  • Hi Sally,
    I hope you enjoy it – let me know!

    Hi Noble Pig,
    Thanks, mine too.

    Hi Laura,
    I was after a contrast in texture and colour – thanks for noticing!

    Hi Tenina,
    Let me know what the family think!

    Hi Rosemary,
    Agreed. I also love thinking up creative ways to use seasonal veg.

  • Interesting. I’ve never thought about a vegan pesto before, but I bet it tastes great!

  • How fun! My husband has been mentioning this service to me…it sounds great. I know I’d definitely look forward to getting fresh organic veggies delivered to my doorstep :D. BTW, beets are so delicious! Their taste has grown on me over the past few years, but I’ve always loved their color – so pretty!

  • Hi FK,
    It sure does – it just has no cheese in it. I thought the beets were so wholesome already, I might as well go the whole way!

    Hi Sophie,
    I hope you get a box delivered, you’ll love it!

  • Hey Christie,

    Thanks for visiting my blog. Love your clean and crisp photos. Good lighting. Do you have a “studio”? Love your beetroot dip idea – will definitely do that with my next bunch I buy next weekend. :)

  • Hi Gastrochic,
    You’re welcome and thanks for the compliment. Unfortunately I don’t have a studio – but I always shoot in natural light either on my outdoor table or indoors next to a window. Then I fiddle around in photoshop – quite amateurishly! :)

    Let me know how you go with the dip.

  • Lou Lou

    I love pesto but being a vegan it’s tricky to get a nice smooth texture without the parmesan. I’ll have to try your slow pouring olive oil method, sounds like a good trick!!

  • Hi Lou lou,
    Fingers crossed it turns out for you – mixing the olive oil in a think stream makes the mixture really creamy without actually adding any cream!

  • Pingback: Roasted cauliflower and chickpea salad with hummous | Fig & Cherry()

  • Pingback: Tabbouli salad | Fig & Cherry()

  • Pingback: Roast duck noodle salad recipe @ Fig & Cherry | Fig & Cherry()

  • Pingback: Orange Braised Fennel with Roast Pork | Fig & Cherry()

Design + Copy © Fig & Cherry 2011