Beetroot on a stick recipe chaps, so simple and tasty.

I sometimes roast the beets then charcoal the outside of them with a small burner.. beets are often too “earthy” and “wooden” tasting so I do tend to errr on the side of chilli or wasabi to break that “mmmmmnnnung” taste..

<div class=”wprm-recipe-ingredients-container”>
<h3 class=”wprm-recipe-header”>Ingredients</h3>
<div class=”wprm-recipe-ingredient-group”>
<ul class=”wprm-recipe-ingredients”>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>1</span> <span class=”wprm-recipe-ingredient-unit”>can</span> <span class=”wprm-recipe-ingredient-name”>tiny pickled beets </span><span class=”wprm-recipe-ingredient-notes”>drained and rinsed</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-unit”>2oz.</span> <span class=”wprm-recipe-ingredient-name”>goat cheese</span> <span class=”wprm-recipe-ingredient-notes”>sliced</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>1</span> <span class=”wprm-recipe-ingredient-unit”>small package</span> <span class=”wprm-recipe-ingredient-name”>baby spinach</span> <span class=”wprm-recipe-ingredient-notes”>washed & dried</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>2</span> <span class=”wprm-recipe-ingredient-unit”>tablespoons</span> <span class=”wprm-recipe-ingredient-name”>sugar</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>1</span> <span class=”wprm-recipe-ingredient-unit”>small package</span> <span class=”wprm-recipe-ingredient-name”>chopped walnuts</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-name”>short wooden skewers</span>

</div>
<div class=”wprm-recipe-ingredient-group”>
<h4 class=”wprm-recipe-group-name wprm-recipe-ingredient-group-name”>For the Salad Dressing:</h4>
<ul class=”wprm-recipe-ingredients”>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>1/4</span> <span class=”wprm-recipe-ingredient-unit”>can</span> <span class=”wprm-recipe-ingredient-name”>orange juice concentrate</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>1/4</span> <span class=”wprm-recipe-ingredient-unit”>cup</span> <span class=”wprm-recipe-ingredient-name”>balsamic vinegar</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>1/2</span> <span class=”wprm-recipe-ingredient-unit”>cup</span> <span class=”wprm-recipe-ingredient-name”>olive oil</span>

</div>
</div>
<div id=”AdThrive_Recipe_1_phone” class=”adthrive-ad adthrive-dynamic adthrive-recipe”></div>
<div class=”wprm-recipe-instructions-container”>
<h3 class=”wprm-recipe-header”>Instructions</h3>
<div class=”wprm-recipe-instruction-group”>

<li class=”wprm-recipe-instruction”>
<div class=”wprm-recipe-instruction-text”>To start candy the walnuts: in a dry saucepan add the chopped walnuts into the pan at high heat, constantly stirring (do not walk away during this time). Once you start to smell the walnuts as you stir, add the 2 tablespoons of sugar. Continue to stir as the sugar begins to melt and cover the walnuts. Once the walnuts are all coated, remove from heat and let cool.</div>

</div>
<div class=”wprm-recipe-instruction-group”>
<h4 class=”wprm-recipe-group-name wprm-recipe-instruction-group-name”>Make the Salad Dressing:</h4>

<li class=”wprm-recipe-instruction”>
<div class=”wprm-recipe-instruction-text”>

Take the 1/4 can of frozen orange juice concentrate and combine with the balsamic vinegar. Stir together until the orange juice dissolves. Add in the oil. Move the dressing mixture into a sauce pan over medium high heat and let it reduce down to make the dressing more thick. Once you reach a good consistency, remove from heat and let cool.
<div id=”AdThrive_Content_2_phone” class=”adthrive-ad adthrive-dynamic adthrive-content”></div>
</div>
<li class=”wprm-recipe-instruction”>
<div class=”wprm-recipe-instruction-text”>

Now it’s time to plate: Skewer the beet first then the lettuce followed by the goat cheese. Add the goat cheese last, as the goat cheese tends to crumble a bit. Once all skewered on the plate, drizzle the dressing over all the skewers and sprinkle with the candied walnuts.

</div>

</div>
</div>

👍🎉🕺

Beets can taste a bit “wooden” or “earthy” so I do tend to errrr on the chilli or wasabi side to break that “mmmmmmmnnnung” taste.

If I roast them I will then charcoal burn the outer surface a bit with one of those poncy chefs blow torches… I find the burnt crust does add flavour and a bit of crunch too..

Experiment a bit:

<div class=”wprm-recipe-ingredients-container”>
<h3 class=”wprm-recipe-header”>Ingredients</h3>
<div class=”wprm-recipe-ingredient-group”>
<ul class=”wprm-recipe-ingredients”>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>1</span> <span class=”wprm-recipe-ingredient-unit”>can</span> <span class=”wprm-recipe-ingredient-name”>tiny pickled beets </span><span class=”wprm-recipe-ingredient-notes”>drained and rinsed</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-unit”>2oz.</span> <span class=”wprm-recipe-ingredient-name”>goat cheese</span> <span class=”wprm-recipe-ingredient-notes”>sliced</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>1</span> <span class=”wprm-recipe-ingredient-unit”>small package</span> <span class=”wprm-recipe-ingredient-name”>baby spinach</span> <span class=”wprm-recipe-ingredient-notes”>washed & dried</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>2</span> <span class=”wprm-recipe-ingredient-unit”>tablespoons</span> <span class=”wprm-recipe-ingredient-name”>sugar</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>1</span> <span class=”wprm-recipe-ingredient-unit”>small package</span> <span class=”wprm-recipe-ingredient-name”>chopped walnuts</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-name”>short wooden skewers</span>

</div>
<div class=”wprm-recipe-ingredient-group”>
<h4 class=”wprm-recipe-group-name wprm-recipe-ingredient-group-name”>For the Salad Dressing:</h4>
<ul class=”wprm-recipe-ingredients”>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>1/4</span> <span class=”wprm-recipe-ingredient-unit”>can</span> <span class=”wprm-recipe-ingredient-name”>orange juice concentrate</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>1/4</span> <span class=”wprm-recipe-ingredient-unit”>cup</span> <span class=”wprm-recipe-ingredient-name”>balsamic vinegar</span>
<li class=”wprm-recipe-ingredient”><span class=”wprm-recipe-ingredient-amount”>1/2</span> <span class=”wprm-recipe-ingredient-unit”>cup</span> <span class=”wprm-recipe-ingredient-name”>olive oil</span>

</div>
</div>
<div id=”AdThrive_Recipe_1_phone” class=”adthrive-ad adthrive-dynamic adthrive-recipe”></div>
<div class=”wprm-recipe-instructions-container”>
<h3 class=”wprm-recipe-header”>Instructions</h3>
<div class=”wprm-recipe-instruction-group”>

<li class=”wprm-recipe-instruction”>
<div class=”wprm-recipe-instruction-text”>To start candy the walnuts: in a dry saucepan add the chopped walnuts into the pan at high heat, constantly stirring (do not walk away during this time). Once you start to smell the walnuts as you stir, add the 2 tablespoons of sugar. Continue to stir as the sugar begins to melt and cover the walnuts. Once the walnuts are all coated, remove from heat and let cool.</div>

</div>
<div class=”wprm-recipe-instruction-group”>
<h4 class=”wprm-recipe-group-name wprm-recipe-instruction-group-name”>Make the Salad Dressing:</h4>

<li class=”wprm-recipe-instruction”>
<div class=”wprm-recipe-instruction-text”>

Take the 1/4 can of frozen orange juice concentrate and combine with the balsamic vinegar. Stir together until the orange juice dissolves. Add in the oil. Move the dressing mixture into a sauce pan over medium high heat and let it reduce down to make the dressing more thick. Once you reach a good consistency, remove from heat and let cool.
<div id=”AdThrive_Content_2_phone” class=”adthrive-ad adthrive-dynamic adthrive-content”></div>
</div>
<li class=”wprm-recipe-instruction”>
<div class=”wprm-recipe-instruction-text”>

Now it’s time to plate: Skewer the beet first then the lettuce followed by the goat cheese. Add the goat cheese last, as the goat cheese tends to crumble a bit. Once all skewered on the plate, drizzle the dressing over all the skewers and sprinkle with the candied walnuts.

</div>

</div>
</div>

The mushrooms are an absolute doddle. I make them earlier and they go in at the same time as the stuffing balls as the timing is more or less the same.

Sooooo good the forum posted it twice 🤣👍🤪

Tbh I’d rather have a nut roast than Turkey or christmas pud.

rene59

Member

I posted that once as an answer to a similar question and got a ban.

The Wachowchow family are not vegiterarian but we are having nut roast this year. Chestnut stuffing should be on the list as actually betterer that Turkey for taste and stuff.

Gravy will be cooked from scratch using veg stock.

Worth checking the brand you intend to use as some contain wheat.

What’s a GF veggie

A girl friend veggie.

The logical thing would be to have the discussion first! 

Absolutely, and if the host was adamant that they’d sort something, thats what would happen. But I’d definitely let them know I’d be happy to bring my own.

Harry the spider
That mushroom recipe sounds ideal gf as posted above. Sounds great.
Problems might only arise if stuffing or breadcrumbs added, load of off the shelf stuffing has flour/wheat.

No stuffing or crumbs.

Have a test run between now and Christmas.

Don’t go overboard.

You don’t want everyone clammering for vegie foid and being left with a shit tonne of turkey.

Boxing Day is turkey & ham pie from leftovers, so no issue there! Plus 2 spaniels will be very happy to help out!

No meat in our house. You can’t beat homemade but I remember one year we had a particularly nice M&S nut roast which came with a tasty red wine sauce.

Not sure I’d thank you for GF bread with a roast dinner, but if you have a sound recipe then give it a try.