Roasted Beet and Cauliflower Steaks with Italian Avocado-Banana Sauce

Name: Roasted Beet and Cauliflower Steaks with Italian Avocado-Banana Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 portions
Cuisine: Italian
Ingredients: 3 medium Beet; 350 g Cauliflower; 2 fruit Bananas; 2 fruit Kiwis; 80 g Red lentils; 40 g Walnuts; 1.5 tbsp Mustard; 4 tbsp Olive oil; 1 tsp Herbes de Provence; 2 tbsp Balsamic vinegar; 2 clove Garlic; 2 tbsp Lemon juice; 1 tsp Salt; 0.5 tsp Pepper

Temps

60 min

Difficulté

difficile

Ingrédients

Budget

~14-19 €

Valeurs nutritionnelles

Score santé

Moyen · /100

480 kcal

par portion

30 gProtéines

19 gLipides

48 gGlucides

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Etapes

1
Cook the beets in salted water for 35 minutes, then let cool and peel.
35 min
2
Cut the cauliflower into thick slices (1.5 cm) and brush with olive oil.
5 min
3
Cook the red lentils for 12 minutes until semi-cooked.
12 min
4
Pan-fry the cauliflower slices for 8 minutes on each side until golden.
16 min
5
Slice the beets into thick rounds, pan-fry with garlic and herbs for 5 minutes.
5 min
6
Prepare the sauce: blend bananas, kiwis, mustard, lemon juice, and olive oil.
5 min
7
Add the lentils to the sauce and gently mix with a splash of balsamic vinegar.
2 min
8
Plate the dish: alternate cauliflower and beet slices, cover with sauce, garnish with crushed walnuts.
5 min
9
Serve with reduced cooking juices around the plate.