Beetroot tzatziki


  • 1 garlic clove, crushed
  • 1 large (about 600g) cooked beetroot, peeled
  • 100ml thick Greek yoghurt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Grilled Turkish bread, to serve


  • Step 1
    Grate beetroot into a sieve over the sink. Set aside for 10 minutes to drain. Press with the back of a spoon to remove excess liquid.
  • Step 2
    Place remaining ingredients in a non-metallic bowl, add the beetroot and stir well to combine.
  • Step 3
    Serve with the grilled Turkish bread or as part of a meze plate.

Crunchy silverbeet slaw


  • 1 bunch silverbeet, trimmed
  • 1 beetroot, peeled, cut into matchsticks (see Notes)
  • 1 granny smith apple, cut into matchsticks
  • 2 celery stalks, thinly sliced
  • 1/4 cup walnuts, toasted
  • 2 tablespoons pepitas, toasted
  • 1 teaspoon fennel seeds, roughly crushed
  • 1/4 cup cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • Pinch of sugar


  • Step 1
    Thinly slice silverbeet leaves and stems. Transfer to a large bowl. Add beetroot, apple, celery, walnuts and pepitas. Toss to combine.
  • Step 2
    Place fennel seeds, vinegar, oil, mustard and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  • Step 3
    Drizzle dressing over salad. Toss gently to combine. Serve immediately (see notes).

Lamb burger with quinoa and beetroot


  • 500g Coles Australian Lamb Mince
  • 1 tablespoon Masterfoods Hamburger Seasoning
  • 1 Coles Brand Australian free range egg, lightly whisked
  • 1/3 cup (25g) dried breadcrumbs
  • 2 spring onions, sliced
  • 1 tablespoon olive oil
  • 2 tablespoons Masterfoods Tomato Sauce
  • 1/2 cup (120g) Greek-style yoghurt
  • 1 large tomato, cut into 1cm pieces
  • 2 tablespoons chopped mint
  • 250g pkt microwave quinoa and brown rice
  • 4 Coles Bakery Kaiser Rolls*, split
  • 450g can Golden Circle Beetroot Slices
  • 120g baby rocket leaves
  • 1 avocado, stoned, peeled, chopped
  • 1/3 cup (80ml) Zoosh Lemon and Herb dressing
  • 100g fetta, crumbled

    • Step 1
      Combine the mince, seasoning, egg, breadcrumbs and half the spring onion in a bowl. Shape into 4 patties. Heat the oil in a frying pan over medium heat. Cook the patties for 6 mins each side or until cooked through.
    • Step 2
      Meanwhile, combine tomato sauce and yoghurt in a small bowl. Season. Combine the tomato and mint in a separate bowl. Cook the quinoa mix following packet directions.
    • Step 3
      Divide the yoghurt mixture evenly among bun bases. Top each base with a patty, 4 beetroot slices, tomato mixture, rocket and bun tops.
    • Step 4
      Coarsely chop remaining beetroot. Place in a bowl with the quinoa mix, avocado, and remaining spring onion and rocket. Drizzle over dressing and combine. Sprinkle salad with fetta.
    • Step 5
      Serve the lamb burgers with the quinoa and beetroot salad.
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