Beetroot Nut Roast
“This nut roast recipe is simple to make and makes a great centerpiece for a Christmas spread. ”
This recipe was created by Vegan Chef Day.
Prep time - 20 minutes
Cook time - 40 minutes
Difficulty - Easy
Serves / makes - 4 portions
Ingredients
2tbsp olive oil
150g shallots or red onions, finely chopped
30g garlic cloves, finely chopped
40g sun dried tomatoes, roughly chopped
120ml red wine, red grape juice or cranberry juice can be used for an alcohol free version
200g beetroot, finely grated and juice squeezed out
3g thyme stalks, remove and discard stalks
2tsp stock powder
1tsp salt, more if needed
1tsp yeast extract* or brown miso
40g ground flax seed
100g pre-cooked chestnuts
70g hazelnuts
60g shallots or red onions, finely sliced
20g sunflower seeds
1tbsp olive oil
Equipment
Wide frying pan
Wooden spatula
Rolling pin
Small bowl
Ramekin and 8 inch cake tin (or a savarin mould)
Spoon
Method
Heat your oven to 200c/gas mark 6 (fan oven 180c).
Heat 2tbsp in a wide frying pan on a medium heat, once hot add the shallots or red onions, cook until they are soft. Add the garlic, cook for a further 5 minutes until the garlic starts to brown.
Add the sundried tomatoes, wine (or juice), beetroot, thyme, stock, salt and yeast extract. Mix well and taste to see if any more salt is needed.
Add flax seeds and mix well.
Crush the chestnuts using a rolling pin, you want there to be chunks of the nuts to add texture to the nut roast.
Add the nuts to the beetroot mixture.
In a small bowl mix the shallots or red onions and sunflower seeds with oil.
Put a ramekin into the middle of the cake tin. Add the onion mixture to the cake tin so it goes around the ramekin to make a ring. Top with the beetroot mixture, pat down with the back of a spoon.
Bake for around 30-40 minutes until the outside has crisped up. Run a knife around the edge of the nut roast, place a plate on top then flip over.
Fill in the inner circle of the nut roast with celeriac mash and roasted rainbow root veg.
Sides
Celeriac mash with nutmeg
Ingredients
880g celeriac, peeled and cubed
A splash of extra virgin olive oil
Salt, to taste
Freshly ground nutmeg
Equipment
Saucepan with lid
Colander
Hand blender or masher
Method
Put the celeriac in a saucepan filled with water. Put the lid on, bring to the boil then reduce to a simmer.
Cook for 15-20 minutes until the celeriac is well cooked.
Drain well.
For a really smooth consistency blend with a hand blender. You can also use a potato masher.
Add the oil, salt and a generous grating of nutmeg.
Roasted rainbow root veg
Ingredients
200g shallots, top cut off
200g baby topped rainbow carrots
200g baby courgette
200g radish, cut in half
2tbsp olive oil
Salt, to taste
Equipment
Large bowl
Wide baking tray
Method
Put the vegetables into a large bowl, add the oil and salt. Mix well.
Spread on a wide baking tray.
Bake for 20-30 minutes until the vegetables are just cooked.
Beet Bourguignon Nut Roast
Ingredients
- 2tbsp olive oil
- 150g shallots or red onions, finely chopped
- 30g garlic cloves, finely chopped
- 40g sun dried tomatoes, roughly chopped
- 120ml red wine, red grape juice or cranberry juice can be used for an alcohol free version
- 200g beetroot, finely grated and juice squeezed out
- 3g thyme stalks, remove and discard stalks
- 2tsp stock powder
- 1tsp salt, more if needed
- 1tsp yeast extract* or brown miso
- 40g ground flax seed
- 100g pre-cooked chestnuts
- 70g hazelnuts
- 60g shallots or red onions, finely sliced
- 20g sunflower seeds
- 1tbsp olive oil
Method
- Heat your oven to 200c/gas mark 6 (fan oven 180c).
- Heat 2tbsp in a wide frying pan on a medium heat, once hot add the shallots or red onions, cook until they are soft. Add the garlic, cook for a further 5 minutes until the garlic starts to brown.
- Add the sundried tomatoes, wine (or juice), beetroot, thyme, stock, salt and yeast extract. Mix well and taste to see if any more salt is needed.
- Add flax seeds and mix well.
- Crush the chestnuts using a rolling pin, you want there to be chunks of the nuts to add texture to the nut roast.
- Add the nuts to the beetroot mixture.
- In a small bowl mix the shallots or red onions and sunflower seeds with oil.
- Put a ramekin into the middle of the cake tin. Add the onion mixture to the cake tin so it goes around the ramekin to make a ring. Top with the beetroot mixture, pat down with the back of a spoon.
- Bake for around 30-40 minutes until the outside has crisped up. Run a knife around the edge of the nut roast, place a plate on top then flip over.
- Fill in the inner circle of the nut roast with celeriac mash and roasted rainbow root veg.
Notes:
Equipment for nut roast
Wide frying pan
Wooden spatula
Rolling pin
Small bowl
Ramekin and 8 inch cake tin (or a savarin mould)
Spoon
-------------------------------------------
Celeriac mash with nutmeg
Ingredients
880g celeriac, peeled and cubed
A splash of extra virgin olive oil
Salt, to taste
Freshly ground nutmeg
Equipment
Saucepan with lid
Colander
Hand blender or masher
Method
Put the celeriac in a saucepan filled with water. Put the lid on, bring to the boil then reduce to a simmer.
Cook for 15-20 minutes until the celeriac is well cooked.
Drain well.
For a really smooth consistency blend with a hand blender. You can also use a potato masher.
Add the oil, salt and a generous grating of nutmeg.
-------------------------------------------
Roasted rainbow root veg
Ingredients
200g shallots, top cut off
200g baby topped rainbow carrots
200g baby courgette
200g radish, cut in half
2tbsp olive oil
Salt, to taste
Equipment
Large bowl
Wide baking tray
Method
Put the vegetables into a large bowl, add the oil and salt. Mix well.
Spread on a wide baking tray.
Bake for 20-30 minutes until the vegetables are just cooked.