I’m so excited that from Monday we will have an entire week of beetroot recipes! This humble root vegetable is completely under-rated and should never be eaten sliced on a burger, what a waste of such potential!
I love that photo, one of the beetroots I was peeling for a salad squirted its guts on the bench, I didn’t even move the knife, that’s exactly how it landed. I thought it was a pretty cool photo for beetroot week.
This week we will have a healthy and delicious dip, one of my all-time favourite salads, a side dish of beetroot leaves (!) and a couple of mug muffins (savoury and sweet). Q: What foods do you think are under-rated?
While you’re waiting for beetroot week, here is a quick recipe made from the seeds of a squash (or pumpkin as we call them in Oz). I can’t believe that for so many years I was throwing out the best part! I think that roasted squash/pumpkin seeds are the best beer snack I’ve ever had, and I love my beer and snacks!
Chili Rosemary Roasted Squash/Pumpkin Seeds
5 minutes prep, 10-15 minutes cooking
Seeds of 1 squash/pumpkin, cleaned/rinsed (butternuts don’t usually have many seeds, halloween pumpkins have heaps, I often use jap pumpkin)
Rosemary salt (or just plain salt – I’ll post the rosemary salt recipe one day, it’s amazing)
Because this is such an easy recipe, I’m going to put it above the series of photos:
Ensure your seeds are clean of squash/pumpkin flesh, rinse them, drain off excess water.
Place the seeds on a lined baking tray.
Drizzle oil and salt over the seeds, shaking them to make sure they’re lightly coated.
Bake for 10-15 minutes until crispy, turn once or twice while cooking. Be careful not to over cook.
Serve with a good beer…or two.