Nourish - Warm and Nourishing Beetroot Crumble
This is a satisfying dish of baked beetroot with a crunchy oat topping, making it the perfect comfort food for a chilly day.
Let’s get to the recipe…
- 500g fresh raw beetroot
- 2 tbsp. crème fraiche
- 2 tbsp. creamed horseradish*
- 100g organic oat meal
- 25g organic oats
- 1 tbsp. rice flour
- 50g chilled butter or coconut oil
- 1tbsp. pumpkin seeds
- 2 cloves of crushed garlic
- 1 tsp. fresh thyme leaves
- Salt and pepper to taste
- Optional: if you’re avoiding gluten, try using gluten-free oats instead.
- Preheat the oven 200C/ Fan 180C/ Gas Mark 6.
- Begin by preparing the crumble topping. Combine the oat meal, oats and rice flour in a bowl.
- Rub the chilled butter or oil into the dry mixture until it is distributed evenly. A few pulses in a food processor can also work but be careful not to bring it too far. A crumble texture is needed.
- Add the pumpkin seeds and leave in the fridge to chill while you prepare the beetroot.
If adding walnuts, add in a handful here.
- Trim, peel and cut the beetroot into even pieces and place in an ovenproof dish.
- Mix the horseradish, crème fraiche, garlic and thyme and spread it evenly over the beetroot
- Season the crumble with some salt and ground black pepper before distributing it over the prepared beetroot.
- Bake in a moderate oven for about 45 minutes or until the top has browned and the beetroot is cooked.
Serve with any green vegetable or salad.
*Some brands of creamed horseradish may contain wheat. Use fresh grated horseradish if gluten is an issue.
This warm and nourishing beetroot crumble combines the earthy flavours of beetroot with the pungency of horseradish. This creates a colourful dish with a bit of sweetness as well as a touch of heat.
Add some chopped walnuts to the topping for extra texture and flavour as well as giving a boost of omega 3 fatty acids.
Seeing as you’re here, I assume you are a crumble fan? Then I highly recommend that you check out these beauties?
Horseradish is a root vegetable and a member of the Brassicaceae family, better known as the mustard family. Other vegetables from this family include broccoli, cauliflower, cabbage, Brussel sprouts, mustard greens, wasabi, and kale.
Fun fact: The root contains several antioxidants that treat respiratory disorders like sinusitis.
They also help combat bacterial infections, including urinary tract infections. If you find that you don’t know how to use up your leftover horseradish, then try making fire cider!
Fire Cider is a popular herbal folk remedy made from a combination of apple cider vinegar that has been infused with herbs such as garlic, onion, ginger, turmeric, horseradish, and hot peppers.
Walnuts are loaded with omega 3 fatty acids which are vital for your health. Our bodies can’t make these healthy fats by themselves, which is why it’s essential that we get them from our food or through supplementation.