I love chopping up vegetables, roasting them and then eating them with rice.
I don’t know if it is just me but the simplicity, coupled with fresh flavours, just makes me feel happy. For this recipe, I roasted the beets to bring out their earthy flavour, then added the feta for saltiness and pumpkin seeds for crunch.
At the last minute, you can add some greenery then toss the mix on top of some rice and tah-dah! Dinner is served!
If beets are not your thing, then sub in another vegetable like sweet potato or butternut squash. Any leftover vegetables are great the next day in an omelet.
The inspiration for this recipe came from Sarah Wilson’s “I Quit Sugar” cookbook. In her version, she coupled the beets with walnuts and sausages but since I wanted a vegetarian version, I modified it to suit my needs.
Please note that I haven’t added any qualities for the ingredients. This is because it is a meal that can be made to your specific needs.