Michelle's FreeFrom Beetroot and quinoa 'risotto'
Corn, dairy, egg, gluten, lactose, nightshade, nut, soya and wheat free
An unusual and delicious combination which will taste even better if you leave it to ‘sit’ for 24 hours. I am including my two new culinary passions in this dish, coconut oil and seaweed-salt but feel free to continue to use olive and oil and salt if you prefer.
4–6 small beetroots, depending on size, scrubbed and halved
Steam the beets until they are just soft – this could take up to 30 minutes.