Beetroot is my current food obsession. I’ve been making an awesome raw beetroot salad from the Thermomix cookbook (by the way, you could totally make it in any food processor). This roasted salad is inspired by the ingredients in the raw thermomix version. They also seem to be plentiful at the shops at the moment so I’ve been inspired to use them in many ways.
I really love the combination of beetroot and coriander, it really works. If you’re not a coriander fan, that’s ok, feel free to substitute with something green that you like such as spinach leaves, rocket or parsley.
Kids also love anything that is crumbed, especially easy to hold lamb cutlets. Enjoy!
100g parmesan cheese, roughly cubed
3 slices stale bread
1 cup approx of a mixture of your favourite herbs, I used parsley, basil and rosemary, but you could use any
1 clove garlic
15 (or so) lamb cutlets
1 cup flour
1 egg plus a splash water, whisked together
1 bunch (4-5) fresh beetroot, peeled and cut into small pieces
4 carrots, peeled and cut into pieces the same size as the beetroot
2 red onions, peeled, cut into 6ths
1/2 bunch coriander leaves
1/2 tsp ground cumin
balsamic vinegar, olive oil, salt and pepper to taste
To make the herb crumbs for the crust, pop the parmesan cheese, herbs and garlic into a food processor and whizz until ground into a coarse powder. Add the torn stale bread and whizz for a few more seconds until it resembles a green breadcrumb mixture.
Crumb the cutlets in the usual way, that is by dredging in flour, then egg wash then the crumbs. Place the crumbed cutlets in the fridge to rest.
Prepare your vegetables then place separately on a baking tray. Drizzle all the veggies with olive oil, salt and pepper. Then sprinkle a little balsamic vinegar on the beetroots and sprinkle a little ground cumin on the carrots. Bake in a 220 degree oven for about half an hour or until cooked and caramelised. Let them cool to room temperature.
Preheat a little olive oil in a pan over medium heat then fry the cutlets for approximately 2 minutes on each side. Rest the cooked cutlets for 5-10 minutes before serving.
Assemble the salad by combining all the roasted vegetables with the coriander leaves and an extra drizzle of balsamic vinegar. Serve alongside the cutlets.