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Steamed beetroot with creamy walnut sauce

Steamed beetroot with creamy walnut sauce
4.2 10 ratings
Prep. 10 min
Total 1 h
4 portions
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Ingredients

Steamed beetroot
  • water
    700 g
  • raw baby beetroots peeled and cut into quarters or eighths
    900 g
  • garlic cloves crushed
    4
  • fresh thyme leaves only
    2 sprigs
  • fresh curry leaves plus extra to serve
    20
  • extra virgin olive oil plus extra for drizzling
    1 tbsp
  • sea salt to taste
  • ground black pepper to taste
  • sherry vinegar
    1 tbsp
Walnut sauce
  • walnuts
    80 g
  • brown onion cut into halves
    150 g
  • extra virgin olive oil
    2 tbsp
  • plant-based milk of choice
    125 g
  • sherry vinegar
    20 - 30 g
  • pure maple syrup
    ¼ tsp
  • salt to taste
  • ground black pepper to taste
  • pine nuts roasted, to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Protein 9.7 g
Calories 2062.3 kJ / 491 kcal
Fat 41.5 g
Fibre 9.4 g
Carbohydrates 16.5 g

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Australia and New Zealand

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