Garlic Roasted Beetroot and Asparagus served with Fish or Steak

4 bulbs of beetroot quartered (skin and tails left on)

  • A whole bulb of garlic separated (skins left on)

  • One red onion quartered

  • a generous drizzle of Balsamic

  • 3 tbs of Honey

  • 2 tbs Olive oil

  • Salt and lots of freshly ground pepper

  • capers (optional)

Toss all together in a roasting tray and roast in a fan oven at 195c for an hour. Turn up the oven to 200•C and add a bunch of asparagus for the last ten mins.

For the dressing:

Add the following to a nutri-bullet and whizz till smooth

  • bunch of parsley

  • the leaves from a bunch of mint

  • 1/4 cup olive oil

  • the juice of a lemon

  • 1 heaped tsp Dijon

  • lots of S&P

Once all cooked drizzle over the dressing and top with fresh capers.

Serve with pan fried sea bass or sirloins cooked nice and rare.


FISHMimi McMullen