Beetroot, Fennel and Swiss Chard with Quinoa

Time Preparing: 20 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 60g Bulgar
– 60g Quinoa
– 60g Swiss Chard
– 240g Fennel
– 1/2 Onion
– 1 small red beetroot
– 4tbsp Olive Oil
– Veg Stock
– Pepper for Seasoning

Method
1. Heat 2tbsp oil on a low heat, then add bulgar and quinoa for 5mins
2. Cut the fennel into small square chunks
3. Separate stems and leaves on swiss chard. Finely chop stem, and roughly cut leaves
4. Peel and chop the onion, and peel and grate beetroot
5. Heat the remaining oil in a separate pan on a medium heat, then add onion and swiss chard leaves for 3mins
6. Add fennel and continue to cook for a further 3mins, before adding swiss chard leaves for a further 3mins
7. Add bulgar, quinoa and grated beetroot along with 800ml boiling water and veg stock along with pepper for seasoning
8. Cook for 20mins on a medium-low heat

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Grated Root Veg and Cabbage Spaghetti

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 2-3
Difficulty: 1/5
Season: Winter

Ingredients
– 300g Cabbage
– 100g Carrots
– 70g Parsnips
– 150g Beetroot
– 120g Wholewheat Spaghetti
– 2tbsp Olive Oil
– Handful of toasted Sesame Seeds

Method:
1. Chop the cabbage, then precook in boiling water for 25 mins
2. Once cooked, remove immediately then drain in a colander
3. Cook the spaghetti as instructed
4. Peel and grate carrots, beetroot and parsnips
5. In a large pan, heat the oil on a medium heat then add the carrots, beetroot and parsnips, for around 5-10 mins (until tender)
6. Add the cabbage and stir for another minute
7. Add the spaghetti, stirring until completely mixed together
Tip: If the dish seems a little dry, add another tbsp of olive oil
8. Serve immediately, with toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Buddha Bowl Lunch Box with Beetroot, Carrots, Daikon and Tofu

Time Preparing: 25 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 100g Firm Tofu
– 2 Carrots
– 1/2 Daikon
– 1 Golden Beet
– 200g Basmati Rice
– 20g Chickpeas
– Sesame Seeds
– Chia Seeds
– Handful of Parsley
– Salt and Pepper for Seasoning
– Olive Oil
– Lemon Juice
 2tbsp Soya Sauce
– 1tsp chopped Ginger
– 1tsp Sesame Oil
– Cornflour
– 2 tbsp Sunflower Oil

Method:
1. Start by preparing the tofu – slice into squares then marinate in soya sauce, ginger and sesame oil. Refridgerate for at least 15 mins
2. Cook the rice as instructed
3. Peel the carrots, daikon and golden beet
4. Grate the carrots, then spiralize or grate beetroot and daikon
5. Cook the chickpeas as instructed
6. Remove tofu then roll in cornflour
7. Heat sunflower oil in a small pan, and once hot, add tofu cubes for 3-5 mins until golden brown
8. Remove excess grease from crispy tofu by laying them on kitchen roll
9. Layer salad in a bowl or lunchbox, then top with seasoning, parsley, seeds and a dash of olive oil and lemon juice

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Beetroot and Spinach Risotto

Another full of colours recipe made with beetroots. Beetroots is the vegetable which put colour to the wintery dishes. After sharing the recipe of spaghetti with beetroots, this time is the risotto made with beetroots and spinach. The dish is really pleasant to look, really tasty and on top of that it is gluten free and vegan.

Time Preparing: 10 mins
Time Cooking: 25 mins
Serves: 2-4
Difficulty: 2/5
Season: Winter

Ingredients
– 200g Beetroot
– 100g Spinach
– 1/2 Onion, finely chopped
– 150g Arborio Risotto Rice
– 3tbsp Olive Oil
– 350ml Vegetable Stock
– Pepper, for seasoning
– Vegan Parmesan (recipe here)

Method
1. Start by steaming the beetroot for 30mins, then peel once cooled and cut into small chunks
2. Heat the oil in a large pan on a medium heat, then add the onion and cook for 3mins
3. Wash the spinach then dry with kitchen towel
4. Add the beetroot, continuing to stir for a further few mins
5. Add the rice and continuing to stir for another 3mins
6. Add the vegetable stock and pepper, cover with a lid and allow to cook for 18mins
7. Serve immediately with vegan parmesan

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Stir Fry with Kalettes, Brussels Sprouts, Beetroot and Green Beans

Stir fry is the perfect dish to make when you are in a hurry but still want to eat something nutritious. This delightful recipe has lots of greens, but with the beetroot adds enough colour to make it look as gorgeous as it tastes!

Time Preparing: 5 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 100g Brussels Sprouts
– 120g Green Beans
– 100g Kalettes or Kale
– 150g Beetroot
– 1tbsp Sunflower Oil
– 2-3tbsp Soya Sauce
– Handful of Sesame Seeds

Method
1. Thoroughly wash all vegetables
2. Remove the ends of the green beans and cut in half
3. Half the kalettes (or finely slice kale) and sprouts
4. Peel the beetroot and cut into small square chunks (pre-cook if desired)
5. Heat the oil in a wok, and once hot add the kalettes for 3 mins
6. Add the sprouts for a further few minutes until they start to brown
7. Add the green beans and beetroots, continuing to stir for a further few minutes
8. Add the soya sauce, continuing to stir until absorbed by the vegetables (around 2 mins)
9. Serve hot with rice or noodles, sprinkle with sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Pink Pickled Beetroot Eggs

Who can resist the beauty of these beetroot pickled eggs? With a light sprinkling of cinnamon, this tasty treat can be enjoyed in just a few hours, or after a few weeks of pickling.

Time Preparing: 5 mins
Time Cooking:  15 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients:
– 8 Eggs
– 300g Beetroot
– 250ml White Vinegar
– 100g Caster Sugar
– 300ml Water
– 1/2tsp Cinnamon

Method:
1. Pre-heat oven to 180 degrees
2. Wrap the beetroot in kitchen foil, then cook for 25 mins
3. Place the eggs into a pan of boiling water for five mins
4. Once the eggs have cooled (around 10-15mins), peel them then place into a large glass jar
5. Once the beetroot has cooled, remove the skin then grate
6. Combine the greated beetroot, vinegar, sugar, water and cinamon in a pan, then bring to the boil
7. Once the sugar has dissolved, pour over the eggs and seal immediately
8. Refridgerate and serve after four hours, or remove from the fridge after four hours and leave to pickle for a few weeks

Beetroot and Orange salad

How to make a summery looking dish when the winter is well settled? The trick is to use some colourful fruits and vegetables such as orange and beetroots. This recipe is good for a large starter or a light lunch.

Time Preparing: 15 mins
Time Cooking:  45 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Ingredients:
– 2 Beetroots
– 1 Large Orange
– Lettuce
– Handful of Toasted Seeds (e.g Pine Nuts, Sunflower/Pumpkin Seeds)
– Walnuts
– Olive Oil
– Salt and Pepper
– Parsley

Method:
1. Start by steaming the beetroot (unpeeled) for 45 minutes
2. Peel and slice the orange
3. Once the beetroots have cooled, remove the skin then slice into thin slices
4. Toast the seeds by putting on a medium heat (no oil) for around five minutes. Check regularly as they can burn very quickly!
5. Wash and slice the lettuce
6. Layer the veg onto the plate, then top with walnuts, toasted seeds, seasoning and parsley

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Apple and Jerusalem Artichoke Salad with Beetroot and Carrots

Time Preparing: 10 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 2 small, raw Beetroots
– 2 Carrots
– 10 small Jerusalem Artichokes
– Hanfdful of Rocket
– 1/2 Apple
– Fresh Aromatic Herbs
– Handful of Mixes Nuts and Sultanas (optional)
– 4tbsp Olive Oil
– 2tbs Apple Cider Vinegar
– Salt and Pepper for seasoning

Method
1. Peel carrots, beetroots and Jerusalem artichokes
2. Grate carrots and beetroot
3. Slice artichokes and steam them for 15mins
4. Peel the apple and cut into square pieces
5. Wash the rocket then place onto a plate along with grated carrots and beetroot
6. Add the apple and artichokes
7. Top with seasoning, herbs, nuts and sultanas and dressing

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Honey Roasted Vegetables with Bulgar and Quinoa

Honey Roasting Vegetables is a delicious and easy was to incorporate your five-a-day into one meal. Served with Bulgar and Quinoa, this tasty recipe is a great Winter warmer!

Time Preparing: 15 mins
Time Cooking: 55 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Method 1.

Ingredients
– 1 Courgette
– 2 Beetroots
– 3 Carrots
– 1 Sweet Potato
– 1/2 Fennel Bulb
– 1tbsp Honey
– 3tbsp Olive Oil
– Salt for Seasoning
– Rosemary

Method:
1. Start by peeling all veg, apart from the fennel and courgette
2. Remove the fennel head and wash thoroughly with the courgette
3. Cut all veg into 1 inch squares
4. Steam for 15 mins
5. In a large bowl, mix honey and olive oil before adding veg and thoroughly coating
6. Cover a large baking tray with baking parchment or foil, spread vegetables evenly and top with rosemary and salt
7. Put in a preheated oven at 180 degrees for 30 – 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

 

Beetroot & Carrot Spaghetti

When beetroots come into season, creative ways to cook them need to be found! What about having a pink dish/lunch box thanks to the colour of the beetroots? This dish is a promise to have a happy lunch time.

 

Time Preparing: 10 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 1/5
Season: Autumn / Winter

Ingredients
– 120g Whole Wheat Spaghetti
– 2-3 Beetroots
– 2 Medium Carrots
– 1 Red Onion, finely chopped
– 1tbsp Olive Oil
– Handful of Pine Nuts
– Handful of Basil

Method
1. Start by cooking the whole wheat pasta as it is suggested on the packaging
2. Peel carrots and beetroot then cut into square pieces
3. Steam beetroot and carrots for 25/30mins
4. In a large pan, heat the olive oil, then add the chopped onion for 5mins
6. In a small pan, roast the pine nuts (check frequently, as it can burn pretty quickly)
7. Add the cooked spaghetti in the pan with the chopped onion
8. Add the steamed carrots and beetroots and stir everything together for 2mins
9. Add the roasted pine nuts and freshly chopped basil

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine