Glazed Beetroot and Asparagus

Glazed Beetroot and Asparagus

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This recipe is so simple and once you have read what it consists of it is pretty much self explanatory. I actually made this for lunch just by chucking a few things together, but it would definitely make a perfect starter at a dinner party.

I have used a spriralizer during this recipe which is a cool little gadget that turns vegetables into spirally noodles. This is originally a Japanese invention which makes so much sense, as I always used to be fascinated by all the shapes you find in Asian restaurants, especially the little carrot flowers (although my spiralizer can’t do carrot flowers, unfortunately).

If your thinking about getting a spiralizer, this is the one I have from >> Amazon <<, it is really sturdy, easy to clean and comes with 3 different blades.

I also love eating vegetables in there most natural state (raw) because they deliver far higher levels of nutrients to the body than cooked food, so I think this dish is a great balance between deliciously glazed and nutritiously nourishing.

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Before I got a spiralizer I used a potato peeler which made lovely ribbons (just make sure you move around your courgette evenly).

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I hope you like this recipe! I would love to see your recreations using #hopkinshealthyhome or @hopkinshealthyhome on Instagram.

Much L O V E

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Glazed Beetroot and Asparagus
Print Recipe
This recipe only serves 2 but it's really easy to change the digit in the box for a bigger portion.
Servings Prep Time
2 People 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
20 Minutes
Glazed Beetroot and Asparagus
Print Recipe
This recipe only serves 2 but it's really easy to change the digit in the box for a bigger portion.
Servings Prep Time
2 People 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 People 10 Minutes
Cook Time
20 Minutes
Ingredients
Servings: People
Instructions
  1. Pre heat the oven to 180 C (fan oven)
  2. Chop the onion into wedges, then peel and slice the beetroot
  3. Pop onto a baking tray along with the olive oil, maple syrup and salt. Toss everything together so evenly coated. Place in the centre of the oven for roughly 25-30 minutes
  4. After 15 minutes give the beetroot and onion and good shake and add the asparagus, then cook for the remaining 10-15 minutes
  5. Now the courgette: if spiralizing cut the ends off so they are flat, then cut into two pieces to make it easier to spiralize Or use a potato peeler to make courgette ribbons
  6. Once the veg is cooked (I like to taste before I take out the oven) seperate the courgette into two bowls and lay everything nicely on top
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