Roasted Beetroot Pita Pockets | Recipe | Natalie Penny

Name: Roasted Beetroot Pita Pockets | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Place the ribbons of cucumber and coriander seeds into a bowl and cover with the pickling liquor. Leave to one side for 15 minutes or longer.; Prepare your salad sides, you can add anything you like, tomatoes, avocado, whatever you have to hand.; Add into the dish the apple cider vinegar and olive oil. Stir to coat everything. If your beetroot are large I suggest quartering them.; Another option is to pour the liquor into a pan and reduce on the hob to create a sticky glaze.; When you are ready to serve, add a good dollop of houmous to your serving plate, sprinkle with seeds, top with the beet and add you salad sides and some cucumber ribbons. Serve with warmed pitta.

www.nataliepenny.com

It will keep well in the fridge for a good 5 days and you can use it other recipes or like me just eat it on its own!

View Original

Share this recipe:

Ingredients

Ingredients
Instructions
Place the ribbons of cucumber and coriander seeds into a bowl and cover with the pickling liquor. Leave to one side for 15 minutes or longer.
Prepare your salad sides, you can add anything you like, tomatoes, avocado, whatever you have to hand.
Add into the dish the apple cider vinegar and olive oil. Stir to coat everything. If your beetroot are large I suggest quartering them.
Another option is to pour the liquor into a pan and reduce on the hob to create a sticky glaze.
When you are ready to serve, add a good dollop of houmous to your serving plate, sprinkle with seeds, top with the beet and add you salad sides and some cucumber ribbons. Serve with warmed pitta.