White Beetroot facts:
The website lovebeetroot.co.uk says the vegetable became popular in Roman times and it was used to treat fever, constipation, wounds, skin problems – and was used as an aphrodisiac.
Most beetroot on sale is round and red, but yellow, white and stripy versions are available.
The beetroot taste is described as sweet, earthy and tender to eat. It is grown in the ground and is related to turnips, swedes and sugar beet.
If you’re considering beetroot as one of your 5-a-day, it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. You can find out more about beet here.
Purple potatoes facts:
Purple potatoes are a type of potato popular in South America, with their origins in Peru and Bolivia. These potatoes have many uses and a striking purple color that can brighten up any dish. Besides adding color to your table, these potatoes can be beneficial to your health due to their abundance of antioxidants.
Multi coloured baby potatoes and tahini mint sauce on a bed of red cabbage pesto 🌿
3 purple baby potatoes quartered
3 baby potatoes quartered
1 white beetroot sliced into wedges
4 stems of thyme
1 stem of Rosemary
Sprinkle of salt and pepper
For the mint and tahini sauce :
Bunch of chopped mint leaf
1/2 cup of tahini
For the red cabbage pesto :
Cup of chopped red cabbage
1/3 cup of soaked almonds
1 teaspoon of balsamic vinegar
Sprinkle of salt and pepper and mix in the processor.
Place the potatoes and beet onto a baking tray and drizzle olive oil or coconut oil across along with the thyme and rosemary. Put in the oven for about 30 minutes on 200c.
Take out of oven and drizzle with tahini and mint sauce on a bed of red cabbage pesto.