Tastes like…

This recipe packs a spicy flavour punch! It’s packed full of the juiciness of roasted beetroot, combined with succulent bouncy braised Quinoa, and a warm chipotle cuddle for your taste buds, making them zing. Spices are rich in protective plant compound and work as wonderful digestive aids, add to that the slightly crunchy super seed friends Flax and Chia and we present a beautiful flavour blend.

Goes well with…

You might try popping your Bettys on cocktail sticks and making savoury lollipops, serving atop a medley of different barely-steamed green beans and blanched tiny broccoli heads, or simply swirl into some Barenaked noodles made from konjac flour and garnish with flat leaf parsley.

How to cook!

Use tongs to place into a pan of lightly coated oil of choice, avocado is perfect, or a tablespoon of ghee. Cook for around 9 minutes rolling around the pan on a medium low heat until heated through and a crispy outer is achieved. If you prefer to grill, the results are equally as delicious, use a non stick surface/grease-proof paper.