Sweet and earthy, try in soups, salads and even bakes Need to know You can eat the stalks and leaves too! C H I C K E N & B E E T RO O T ‘ P E S T O ’ PA S TA Serves 4 Takes 1 hr 5 mins Cost per serve £1.65 450g beetroot, scrubbed and cut into wedges 1 tsp fennel seeds
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2 garlic cloves, unpeeled 4 tbsp olive oil 3 chicken breasts 1 lemon, juiced 250g tagliatelle 20g walnuts, toasted 20g Parmesan, finely grated 15g fresh flat-leaf parsley, plus a little extra to serve 40g hard goat’s cheese, crumbled, to serve
1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the beetroot wedges onto a 30cm square of foil with the fennel seeds, garlic and 1 tbsp oil. Season, then fold into a parcel and seal. Transfer to a baking tray and roast for 45 mins or until tender. 2 Meanwhile, wrap the chicken in another 30cm square of foil with the lemon juice and 1 tbsp oil. Bake for the last 25 mins of the beetroot’s cooking time, or until cooked through. Remove the
parcels and leave to cool slightly. Unwrap the chicken and slice, reserving the cooking juices. 3 Cook the tagliatelle to pack instructions. Meanwhile, squeeze the garlic cloves from their skins and put in a food processor with half the roasted beetroot, the walnuts, Parmesan, parsley and remaining 2 tbsp oil. Add 2½-3 tbsp water and blitz to a purée; season. 4 Drain the tagliatelle, then toss with the remaining roasted beetroot, sliced chicken and a little of the reserved cooking juices. Spoon onto plates and drizzle over the beetroot pesto. Scatter over the extra parsley and goat’s cheese to serve. Each serving contains Energy
2460kJ 585kcal 29%
Fat
Saturates
Sugars
Salt
22g 5g 10g 0.9g 31% 27% 11% 15%
of the reference intake. See page 105. Carbohydrate 58g Protein 42g Fibre 2g
RECIPES HANNAH YEADON WORDS BRYONY BOWIE PHOTOGRAPHY TOBY SCOTT FOOD STYLING SUE HENDERSON PROP STYLING REBECCA NEWPORT
Beetroot