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Balsamic Glazed Beetroots
Serves 6
4 bunches small beetroots, (about 16)
2 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon dried mixed herbs
2 cloves garlic, crushed
1 tablespoon finely chopped dill
sour cream, to serve
1. Wash beetroots, peel and cut in halves or
quarters.
2. Place beetroot, water, balsamic vinegar,
herbs and garlic in slow cooker.
3. Cover and cook on HIGH for 3 hours.
4. Serve beetroot with juice, chopped dill and
sour cream.
Hearty Homemade Beans
Serves 6
1 ½ cups dried cannellini beans, soaked
overnight
1 tablespoon olive oil
1 small onion, finely chopped
175g shortcut bacon, finely chopped
3 cloves garlic, crushed
1 small carrot, finely chopped
1 small celery stick, finely chopped
2 tablespoons tomato paste
2 x 400g can diced tomatoes
¼ cup chicken stock
¼ cup chopped fresh flat-leaf parsley
salt and freshly ground black pepper
1. Place beans in a large bowl and cover with
water. Soak beans overnight in the fridge.
2. Heat oil in a large non-stick frying pan.
Cook onion and bacon for 2-3 minutes or
until soft. Add carrot and celery and cook
for a further 2 minutes.
3. Transfer to slow cooker with tomatoes and
stock. Cover and cook on HIGH 4-5 hours
or LOW 6-8 hours.
4. Stir through parsley and season with salt
and pepper.
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