Roasted beetroot gremolata

Liven up a simple steak or chop with Warren Elwin’s yummy vegetable side dishes.

Ingredients

1 serving	Beetroot (Main)
1	Garlic bulb
1 Tbsp	Olive oil, plus extra to roast
2 cups	Parsley, roughly chopped
⅓ cup	Walnuts, chopped
1	Orange, freshly zested and juiced

Directions

1. Scrub some beetroot and roast along with garlic in a little olive oil until tender.
2. Take the garlic out when cooked and wrap in foil to rest, then remove the cloves from the skins.
3. When the beets are cooked, take them out, let them cool then chop into chunks.
4. Toss garlic and beets with parsley, walnuts, orange zest and juice, 1 Tbsp olive oil and salt and freshly ground black pepper.

Check out Warren's other yummy vegetable side dishes

• Candied yams and baby carrots
• Stir-fried sesame beans
• Creamed spinach and silverbeet