Roasted Candy Beets, Feta, Pesto & Chives

by - December 10, 2016

Sweet, earthy roasted beetroot slices with garlicky basil pesto, crumbled feta and chives. Veggie heaven!

Candy cane beetroot looks normal on the outside yet once cut open reveals pretty coloured rings and they come in shades of yellow, orange and purple. This is fantastic because kids are equally as excited about them as adults (yay) and if you're not excited yet, you will be when the feta and pesto are added! It's a really simple idea of bringing three main components together which we already know compliment each other so well anyway. Pesto & cheese = best mates and veg is never a third wheel. I created this recipe as part of my #10day10veg celebration of ten different vegetables over on Instagram - showcasing the beauty and simplicity of a meal largely consisting of one vegetable but tarted up with delicious flavours. It's an ode to the variety and diversity of vegetables available to us as well as the essential nutrition they provide and of course, taste and comfort. 

Stay tuned for other recipes in that series or [Click here to go to the Thug Kitchen Cauliflower Sriracha Bites]

You can buy candy beets bunched like this from any large supermarket. They're milder and sweeter than standard beetroot and also have a tendency to cook faster. 

Get them washed, topped, tailed and sliced up thinly and bang them into a large oven/baking tray drizzled in oil and roast on 180 for about 30 minutes or until tender.  The good thing about these guys is that they don't bleed red stainy juice everywhere. No. 

Top with crumbled feta, blobs of high-quality pesto and a handful of crushed walnuts for an added flavour dimension and chives finish it off nicely with an oniony bite!

I hope you like it! 

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