Recipes
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Serves: 4 as a garnish or snack
A simple way to cook beetroot that’s appealing to the little ones and can jazz up any dish.
Use as a side dish, a garnish, or a pre-dinner snack!
We’ve used three different types of beetroot here, but the humble purple beetroot alone will work just fine. The thinner you slice them the crispier they get. A mandolin comes in handy here – just watch your fingers!
Ingredients
- 2- 3 small beetroot, thinly sliced
- 1tbsp - coconut oil (or olive oil)
Method
- Heat a large non-stick frying pan over a high heat.
- Add the coconut oil and melt. When hot, add the beetroot slices in one layer (you may have to do this in batches).
- Fry for a few minutes on each side, taking care not to burn.
- Put aside on paper towel until ready to eat!
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