Beetroot and Kumara Roasted separately with maple syrup, served on top of a bed of steamed silverbeet or spinach. Perfect combined with with either smoked, baked or even canned salmon.
Preheat oven to 180C
Peel, top, tail and slice beetroot in halves, peel and chop kumara into bite sized pieces.
Place beetroot and kumara into separate roasting trays (so beetroot doesn't bleed onto kumara).
Drizzle over olive oil, maple syrup and season with salt and pepper.
Bake for about 30 minutes or until tender.
Bring a saucepan with salted water and the spinach to a boil and steam until spinach is wilted.
Once cooked, toss kumara and beetroot.
Serve on top of a bed of spinach and top with salmon chopped into bit sized pieces.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 38 | ||
Calories from Fat: 22 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 32mg | 1 % | |
Potassium 232.4mg | 6 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.9g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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