Beetroot & Carrot Nutroast

Serves 4


1 clove garlic, chopped

1 onion, chopped

1 tin chopped tomatoes

3 large carrots, peeled and grated

3 large beetroots, peeled and grated

100g vegan cheese, grated

1/2 cup mixed chopped nuts

1/2 cup breadcrumbs

1 tsp vegan bouillon

1 tsp dried parsley

1 tsp dried thyme

1 tbsp vegan spread


Preheat oven to 200°C

Melt the vegan spread in a pan.

Gentry fry the onion and garlic for around 5 minutes until the onion becomes transparent.

Add grated carrot and beetroot and stir for a couple of minutes until they start to become sticky.


Stir in tomatoes, nuts, bouillon, thyme, parsley and cheese. 

Add the breadcrumbs and stir, the mix will dry out a little and clump together.


Transfer mix to an oven proof dish and spread evenly.


Put in the oven for 40 minutes.



Beetroot Pesto Spirali

I’ll admit, I never use to be a fan of beetroot. I’d tried it years ago, that awful pickled stuff that you get in those vacuum packs that my Dad use to love but I hated it and never gave fresh beetroot a chance until I started getting a weekly organic veg box delivery and it’s actually now become one of favourite things too cook with, versatile, full of anti oxidants and or course, pink, my favourite colour!!!

This beetroot pesto is one of the simplest things to make but so, so tasty. 

bertroot pesto 2

Serves 2


250g of spirali pasta (you could use any pasta shapes)

2 medium sized beetroot

1/2 a cup of walnuts

1/2 a cup of grated vegan cheese (I used violife)

2 cloves of garlic, peeled

A generous handful of fresh basil leaves

1/2 a cup of olive oil for the pesto and a drizzle for the beetroot.




Preheat the oven to 200C

Peel the beetroot and cut in to quarters.

Place the beetroot on a baking tray, drizzle with a little olive oil, cover with tin foil and cook in the oven for 30 minutes.

Put the walnuts, garlic, vegan cheese and basil in a blender and blend, add a  little water if they stick.

Place the pasta in a pan of salted, boiling water and cook for 15 minutes or until the pasta is al dente and then drain.

Remove the beetroot from the oven, let cool for around 5 minutes and add to the blender.

Also add the olive oil and blend until you have a paste.

Mix with the pasta.

beetroot pesto


Beetroot, Fennel & Chickpea Curry


Serves 4

2 Beetroot, peels and cubed

1 tin of chickpeas

1 fennel bulb, sliced

2 potatoes, peeled and quartered (I always peel potatoes when currying them as it guarantees they soak up the flavour)

1 onion, chopped

6 large tomatoes, chopped (alternatively, 1 tin of chopped tomatoes)

3 tbsps of vinegar



Nana’s Spice Mix

1/2 tsp chilli powder

1/2 tsp  cumin powder

1/2 tsp ground ginger powder

1/2 tsp tumeric

1/2 tsp paprika

1 tsp coriander powder

1/2 tsp garlic powder

3 cups of water


Mix spices in a saucepan with a little water to make a paste.

Fry spices until the water reduces being careful not to burn the spices.

Add a little more water and reduce again. Repeat this once more. (Frying your spices properly makes all the difference in flavour)

Add the onion and fennel and fry gently for around 5 minutes.

Add the beetroot, potatoes, chickpeas, tomatoes, water, vinegar and salt to taste and bring to the boil.

Turn heat down, add lid to the pan and simmer for 30 minutes.

Serve with basmati rice





Beetroot & Carrot Rostis


Serves 4


1 large beetroot

1 large carrot

1 large potato

Olive oil spray




2 tbsps of breadcrumbs


Preheat oven to 200°

Peel and half the potato and put in a microwavable dish with lid with 2 tbsps of water and steam in the microwave for 6 minutes.

In the meantime, peel and grate the beetroot and carrot in to a big mixing bowl.

When the potato is steamed, remove from the microwave, drain and grate being careful not to burn your hands because it will be hot.

Add the grated potato and breadcrumbs to the mixing bowl and mix with the beetroot and carrot, adding salt and pepper to taste. The potato and breadcrumbs will help the mixture stick.

Using your hands to shape, create 4 rostis.


Spray some oil in to a non stick 4 cup Yorkshire pudding tray.

Place the rostis in the cups.

Spray a little oil on top and place in the oven for 30 minutes.


I served with smashed avocado, tomato and rocket with chilli and garlic salt.