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Recipe: Maple Pecan & Beetroot 4 Ways

One of the top reasons we are loving beetroot this spring is because it has been proven to enhance endurance, helping you get the best out of you. Studies show that consuming beetroot before cardio exercise has been shown to improve speed and performance, it’s no wonder it is consumed by Tour de France competitors, Olympic competitors and other endurance athletes are having beetroot juice as a kick start to their day.

Ultra Marathon athlete, motivational speaker, philanthropist, businesswoman, and Mom extraordinaire Kerrie Otto de Grancy writes:

Beet the fatigue; make food your medicine

As an elite endurance athlete constantly putting my body under large amounts of stress it has been a priority to see food as medicine and seek out what foods best serve the human body.

Beetroot, one of natures most colourful and sweet veggies is one such food, it is rich with inorganic nitrates – important compounds that send signals to the body for optimal function. One of the benefits is an increase in blood vessel size allowing more oxygen flow, aiding endurance and faster recovery.

The colour of beetroot sings love, fun, nurturing and connection a perfect vegetable to add colour and cheer to your plate. Food can be a wonderful way to create connection to friends, family and community, feeling connected is key to a happy and fulfilled life.

Beetroot can be eaten cooked or raw. My children love it grated with apple, carrot, some roasted nuts mixed through, a dollop of goats curd or natural yoghurt and drizzled with their favourite caramelised balsamic vinegar. YUM.

Today I am going to share my latest creation and favourite lunch recipe, Maple pecans and beetroot 4 ways

Servers 2-4 depending on entree or main size

What you will need:

  • 8 med-large beetroot bulbs
  • Coconut oil
  • 150 ml natural yoghurt
  • ¼ cup of water
  • 1 table spoon of coconut oil
  • Maple syrup
  • 1/3 cup of pecans
  • Olive oil
  • Rock salt
  • Pepper
  • Handful of cress or rocket
  • 1/3 cup goats curd
  • Pre heated oven
  • Steamer
  • Blender to puree
  • Fry pan
  • Grater

The creative process:

  1. Wash all of the beetroot and cress, set the cress aside to drain off
  2. Peel 4 of the beetroot
  3. Dice two of the peeled beetroot into 1cm cubes, put in the steamer to steam until softened but firm, once ready set aside with the lid on top to keep warm
  4. Grate the remaining peeled beetroot and set aside
  5. Cut 2 of the unpeeled beetroot into quarters running down the length of the vegetable to maintain the lovely shape of the beet
  6. Place the quarters into a baking tray lined with baking paper, drizzle coconut oil over the beets, a sprinkle of rocksalt and pepper and place in the oven on 200 Celsius for 15 – 20 minutes, check not to over cook the beets they taste best slightly firm and withholding their size. If overcooked they lose their moisture shrink and dry out.
  7. Place the pecans in a fry pan, drizzle generously with maple syrup and sauté until slightly candied like toffee then set aside ( spread the pecans out otherwise they will set together …I found this out)
  8. The last 2 beetroot go into the blender with the water and yoghurt, puree to a smooth consistency
  9. By now the other beetroots will be ready or close to, ensure they are set aside and kept warm.
  10. Add the olive oil to the fry pan, place the pureed beetroot into the pan and sauté for 5 minutes until soft and warm add salt and pepper to taste
  11. Transfer the steamed beetroot into a bowl and toss in olive oil, salt and pepper to taste
  12. Serve each version of beetroot onto the plate, garnish with your chosen green, (I love cress with beetroot), sprinkle the goats curd, maple pecans over the dish and drizzle with caramelised balsamic vinegar

This beetaful dish goes well with Sumosalad’s nutritious cold press juice, my choice for this dish is the CLEAN, with Pear, Lemon, Cucumber, Celery, Kale, Cos Lettuce & Spinach. Enjoy!

POSTED BY: Kerrie Otto de Grancy