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Ingredients:
Nocla flavouring:
2 kg small beetroot
50 g Legume Miso
100 g extra virgin olive oil
50 g balsamic vinegar
150 g rocket
100 g toasted pumpkin seeds
200 g feta cheese
Roasted beetroot
01
Wash the beetroot thoroughly and place them in a gastronorm tray.
02
Roast at 180°C for approx. 60 minutes.
03
Remove from the oven and allow to cool.
04
Peel the beetroot and cut into suitable pieces.
Miso dressing & serving
Legume Miso
Extra virgin olive oil
Balsamic vinegar
Rocket
Toasted pumpkin seeds
Feta cheese
05
In a bowl or container, combine the miso, olive oil, and vinegar. Blend with a stick blender until smooth and emulsified.
06
Place the beetroot and dressing in a bowl and ensure all pieces are well coated.
07
Optional: allow the beetroot to marinate for a few hours before serving.
08
Add toasted pumpkin seeds and crumbled feta. Finish with fresh rocket before serving.
