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  • 6servings
  • 75minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 150g diced, raw beetroot

  2. 4 carrots, diced

  3. 1 onion, diced

  4. 300g diced potatoes

  5. 4 cloves garlic, minced

  6. 1/4 (400g) tin chickpeas, drained

  7. 2 tablespoons olive oil

  8. 1 tablespoon dried thyme leaves

  9. salt and pepper to taste

  10. 5 tablespoons dry white wine

  11. 50g torn beetroot greens

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200 C / Gas mark 6.

  2. Place the beetroot, carrot, onion, potato, garlic and chickpeas into a 23x33cm (9x13 in) baking dish. Drizzle with the olive oil, then season with thyme, salt and pepper. Mix well.

  3. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

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