- 500 g beetroot
- 250 g activated mixed nuts (crushed)
- 5 cloves garlic
- 2 sprigs fresh thyme
- 1/2 lemon (juiced)
- 2 tsp Himalayan salt
- 1 tsp dried mixed herbs
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin coriander mix
Boil the beetroot if raw.
Slice into the 5mm thick disks and lay into a baking tray.
Crush the garlic, mixed herbs and half of the salt with a pestle and mortar.
Mix this with the beetroot disks and lemon juice in the baking tray. Then lay the thyme sprigs on top.
To make the topping, add mixed crushed nuts, black pepper, paprika, cumin coriander and remaining salt to a dry pan.
Heat over a low-medium heat while stirring until the topping starts to become crunchy.
Top the beetroot in the baking tray with the nut mix. Store in the fridge for up to 2 days until ready to cook and serve.
To heat, place the baking tray in the oven at 180°C for 15-20 minutes.
Use this recipe as a accompanying dish to your main meal.