Ingredients

The following ingredients have 4 Servings
  • 2 raw beets (washed (approx 300g))
  • ½ cup (50g) walnuts
  • 15 oz (400g) can red kidney beans ((15oz can) drained and rinsed)
  • ⅓ cup (30g) breadcrumbs
  • ½ red onion (finely diced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 3-4 zucchini / courgette
  • 3-4 teaspoons green pesto (look out for vegetarian or vegan if required)

Instruction

  • Heat oven to 400°F/200°C and grease a baking tray with oil.
  • Peel the beetroots and slice into chunks. Whiz in a food processor or mini chopper until fine. Transfer to a large bowl and set aside.
  • In a dry frying pan, toast the walnuts for a few minutes until lightly golden.
  • Add the walnuts and kidney beans to the food processor (no need to clean after the beets) and pulse once or twice until crumbly.
  • Add the walnut bean mixture, bread crumbs, chopped onion, oregano, thyme, salt and pepper to the bowl of beetroot and combine well, you’ll need to use your hands. Squish the mixture well so that it sticks together. Roll into balls and place onto the baking tray.
  • Bake the beet balls for 25-30 minutes, turning halfway through.