Roasted Beetroot and Cabbage with Beetroot Sauce
Roasted Beetroot and Cabbage with Beetroot Sauce is not only visually stunning dish but also a delightful mix of sweet, tangy, and savory flavors.
Ingredients
- 4-5 medium beetroot I like to use colourful ones.
- 1 small head cabbage
- 2 tbsp olive oil
- 1 tsp cumin powder
- salt to taste
Sauce
- 1 roasted beetroot from the roasted vegetable sheet pan
- ⅓ cup toasted cashews
- 2 tbsp olive oil
- handful parsley
- 2 cloves garlic
- 1 tbsp balsamic vinegar
- ½ cup water
- salt to taste
Instructions
- Wash and if you prefer beel your beetroot and cut into small wedges. Cut the cabbage into 4-6 wedges lengtwise.
- Trasfer the vegetables on the baking sheet and drizzle with oil, sprinkle with salt and cumin. Massage all the vegetables.
- Roast in the preheated 200C oven for about 30-35 minutes. You’ll know they’re done when the beetroots are tender and the cabbage has taken on a beautifully caramelized edge.
- Make the sauce. In a blender or food processor, combine one roasted beetroot, cashews, olive oil, parsley, balsamic vinegar, garlic and salt. Blend until smooth and creamy. Adjust the seasoning to your taste—you might want more vinegar for tanginess or a pinch more salt to bring out the flavors.
- Once your veggies are roasted to perfection, plate them up! Drizzle the beetroot sauce over the roasted beetroots and cabbage, or serve it on the side for dipping. For an extra touch of freshness, you can garnish the dish with chopped herbs like parsley.
- Pair this dish with a light grain, like quinoa or couscous, or enjoy it as a side to your favorite protein. Either way, it’s a delicious and healthy addition to any meal.