Beetroot Buckwheat Risotto

August 30, 2017

 

I’m having a bit of a beet moment at the moment. They just make everything look and taste amazing plus they are so versatile. From beetballs and red velvet pancakes, to this light and nourishing buckwheat risotto, beetroots are one hell of a superfood. They are the ultimate superfood for athletes as they boost stamina and reduce inflammation, helping you function more efficiently. They’re also fab for the blood, helping to improve blood pressure and helping our cells to effectively use oxygen. Long story short, start eating more beets.

 

I love incorporating whole and healthy plant-based ingredients in delicious meals that appeal to everyone. This buckwheat risotto is the perfect balance of earthy and sweet flavours, topped with crunchy hazelnuts and a drizzle of olive oil.

 

Ingredients: for two

4 small beets

1 cup of buckwheat

2 tbsp tahini

¼ cup of crushed hazelnuts

A drizzle of olive oil

Salt and pepper to taste

 

Start by chopping up the beets into quarters and roasting them for half an hour. Whilst this is happening, boil the buckwheat for 20 minutes and set to one side. Blitz the roasted beets in a blender with the tahini, salt, pepper and a dash of olive oil. Add this paste to the cooked buckwheat and mix until fully combined, you may need a splash of water if it seems a little dry. Serve with the crushed hazelnuts and a handful of coriander sprinkled over the top. Finish with a drizzle of olive oil and season with salt and pepper.

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I'm Megan, nutrition coach and wellness enthusiast, recipe developer, content creator and avid nut butter addict. 

Welcome to my blog, where you'll find a selection of nourishing yet oh so indulgent recipes, recommendations on the most amazing places to eat in the capital (and across the globe) + endless nutritional information, tips and advice. 

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