Vegan Beetroot & Greens with Yellow Capsicum Coulis
Prep time
Cook time
Total time
Use the entire beetroot in this healthy main or appetizer. Vegan and Gluten-Free.
Recipe type: Main, Appetizer
Serves: 4
  • 4 beetroots, with leaves
  • olive oil
  • 2 yellow capsicums (bell peppers)
  • 1 garlic clove, minced
  • salt & pepper
  • ¼ cup macadamia nuts, quartered
  1. Preheat oven to 400F (200C).
  2. Cut the greens from the beets. Carefully wash the leaves and set aside. Scrub and clean any dirt from the beets.
  3. Place the beets on a large sheet of aluminium foil, drizzle with 2 tsp olive oil, and fold the foil over to make a little foil packet. Place in oven and roast until tender, about 30 minutes for medium-sized beets.
  4. Meanwhile, cut the capsicums in two, and remove the stems. Scrape-out all seeds and all the stringy white flesh. Place face-down onto a baking sheet (next to the beets) and roast until the skin is charred/burned, about 15 minutes. Remove from oven and let cool. Once cooled, peel off the skin and any black pieces. Blend with 4 tbsp of olive oil in a food processor. Set aside.
  5. When the beets are ready, remove them from the oven, open the foil pouch and let them cool slightly.
  6. In a dry frying pan, roast the macadamia nuts over medium-low heat, being careful not to burn them.
  7. Bunch the beet greens together and slice them into inch-wide strips. Heat 2 tbsp olive oil in a frying pan over medium heat. Add garlic and saute for 30 seconds, then add the greens and saute until just wilted, a couple minutes.
  8. Using a vegetable peeler or small paring knife, remove the skin from the beets. It should slip off rather easily. Slice each beet into 4 pieces.
  9. Place a stream of capsicum coulis on each plate, and arrange beets and greens in an alternating order, starting and finishing with a beetroot piece. Top with macadamia nuts and drizzle with additional olive oil, if desired.
Recipe by Vegangela at