If you want to speed up this dish, use the pre-cooked beetroot available in the supermarkets. Just make sure there is no vinegar added. That way it probably classifies as a FastFeast ;)
2 large or several small beetroot, cooked in their skins
3 garlic cloves, finely chopped
2 pointed red peppers, diced (ordinary red peppers will do as well)
3-4 handfuls fresh spinach, washed and coarsely chopped
1 red onion, chopped
2tbsp toasted pine nuts
extra virgin olive oil
freshly ground black pepper
2-3 handfuls of fresh herbs (parsley, basil, coriander, etc.)
optionally cheese to top, e. g. mozzarella, grated parmesan, etc.
1. Bring a pan of water to the boil, add salt and pepper and cook the beetroot until it's tender. This can take 60-90 minutes. Remove from the water and leave to cool before removing their skins. Then, cut them in half and with a teaspoon scoop out the flesh to make room for the filling. Set the flesh aside and use in a salad or eat as is.
2. For the filling, heat some olive oil and sauté the onion and garlic at a low to medium heat. Add the chopped pepper and sauté for another 5 minutes. Season with pepper and salt.
3. Add the spinach and mix it in to let it wilt.
4. Lastly, add the pine nuts and fresh herbs.
5. Spoon the mixture into the beetroot halves and top with cheese if used. This dish is also lovely cold, if no cheese is used. Perfect for picnics and BBQs.
6. Cover with tin foil and bake in the oven for about 20 minutes at gas mark 7.
Serve with potato wedges. Without cheese, it's not only perfect for vegans but also a lovely side dish for fish or meat.
1. Use dried Herbes de Provence if no fresh herbs are at hand. In this case, add them to the pan while sautéing the onion and garlic.
2. Instead of red peppers you may also use roasted peppers out of a jar. Just chop them up and add them with the herbs and pine nuts.
3. Try it with Feta. Just crumble up the Feta and mix into the filling at the same time as the herbs and pine nuts.