by Jamie0liversgirl (follow)

Vegetables (54)      Snacks (18)      Beetroot (11)      Carrots (7)     

Vegetables are more tolerable when they're cooked in a certain way, or presented in a more fun manner, than just plonking them on a plate. To make use of the earth vegetables which are now in season in the UK, I've cooked a few carrots, and beetroot in an easy-to-eat, fun way.



I am determined to make the humble vegetable a friend to my niece and nephew, who really struggle with root veggies - beetroot in particular. Be prepared for pink-stained hands, pink-stained carrots, and a nutrient-rich side dish.

Preparation Time: 2 minutes
Cooking Time: 15 minutes
Makes: 2 servings

Ingredients
1 Beetroot bulb
3 Carrots
Handful of Kale (optional)
Sprig Parsley
Sprig Thyme
Chunks of cheddar cheese
Tsp Coconut oil
Tsp Olive oil

Method




















Coconut oil is the perfect fat - it allows the nutrients of the carrots to be absorbed more easily.




I like to arrange the vegetables like a grumpy face, so the little ones don't see beetroot, and carrots, but something they can enjoy eating.









The cheese makes a nice additive, and cheese with beetroot is a fantastic pairing.

When I served my niece a small plate of these snacks she exclaimed: "Look Auntie I'm eating the nose!". I took that as a good sign.

Categories
#Snacks
#Carrots
#Beetroot
#Vegetables

I like this Recipe - 5

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ID: 4686