Ingredients
- 3 medium raw beetroot (unpeeled)
- 6 vine-ripened tomatoes, halved lengthways
- 8 tbsp extra virgin olive oil
- 1 small butternut squash (about 600g), peeled and chopped into 3cm dice
- 2 cloves or garlic, chopped
- 200g chestnut mushrooms
- 2 tbsp lemon juice
- ½ a head of broccoli
- 3 tbsp quinoa
- 150g red cabbage, finely shredded
- 60g fresh or frozen peas
- 3 tbsp mixed toasted seeds
- 30g alfalfa sprouts
- salt and pepper
Method
- Preheat the oven to 200ºC
- Put two of the beetroot into a small roasting tray with a good sprinkle of salt and about 100ml water. Cover with foil, and put them into the oven on the top shelf until a knife goes in without a lot of resistance - about 1½ hours.
- Lay the tomatoes on a baking tray cut side up. Season and drizzle liberally with olive oil. Roast them in the oven for around 1 hour on the lowest shelf.
- Put the cubes of butternut squash on another baking tray and roll them in a little oil and plenty of seasoning. Roast them in the oven on the middle shelf for 45 minutes, then stir, moving everything around at least once during the cooking time.
- When all the veg are done, leave them to cool, but peel the beetroot while they are still warm and cut them into wedges.
- Put another couple of tablespoons oil into a hot frying pan and sauté the garlic for a moment, swiftly followed by the mushrooms. Season with salt, pepper and lemon juice and get them out of the pan in less than 4 minutes.
- Put a small pan of water on to boil with a little salt in it. Cut the broccoli florets off the trunk, blanch them in the boiling water for a couple of minutes with the peas, then drain and run them under cold water until completely cooked.
- Stir the quinoa into the broccoli water and simmer for 15 minutes, then drain.
- Grate the last (raw) beetroot and mix with the shredded cabbage.
- Meanwhile, start building this labour of love, starting with the cabbage/beetroot mix on the bottom, then the broccoli, peas, tomatoes, mushrooms, toasted seeds and finishing with the alfalfa sprouts.
- All that remains is to season and dress sharply.