The veggies accept the bet. Oranges embrace the beets. The celery stalks jump in between. Vegetarians splurge with the burrata. Is healthy food boring or tasteless? Not at all, super food and vegetables with the right breeze of spices will also delight a veggie grumpy. Quinoa white and black will give the right twist and bell peppers color the dishes. The veggie platter is known all over the place. And at least the sweet potatoes fraternize with the burrata. Nevertheless, the Chef’s Handyman team favorites the beet salad with celery stalks and oranges.

Veggies do accept the bet!

Beet salad with celery stalks and oranges

For the salad, wrap each beet with some thyme in aluminum foil. Place them into an oven-save pan. Roast the beets in the oven at 200°C or 400°F for 60-75 minutes. Take them out and cool on the wire rack. Cut the lukewarm beets and the celery stalks into pieces. Filet the oranges. Place them on plates. Sprinkle them with olive oil and orange juice. Season the beets with chili-salt and pepper. Add orange and lemon zest. For the vegetarian version place the burrata on top. Sprinkle the cheese with olive oil and  balsamic cream.

Chef’s Handyman, Beet Salad with Celery Stalks and Oranges

Shopping list for the beet salad with celery stalks and oranges for 4 serves: 4-5 beets, 1 bunch thyme, 4 celery stalks, 4 oranges, 1 lemon, 4 burrata or mozzarella, chili salt, pepper, 6 tbsp. olive oil, 5-6 orange juice, cress, balsamic cream.

Black and white, quinoa with vegetables

For the roasted vegetables, place the sweet peppers into oven-save pan. Roast them in the oven at 200°C or 400°F for 45  minutes. The sweet peppers are ready, when the skin on top changes into dark brown or black. Take the peppers out and cool them on the wire rack. Then remove the skin and cut the peppers into stripes.

Chef’s Handyman, Quinoa Salad with Roasted Vegetables

Meanwhile place the cherry tomatoes in a oven-save pan. Sprinkle them with olive oil and salt. Season the fruits with black pepper. Roast them in the oven at 200°C or 400°F for 15-20 minutes.

Prepare the quinoa as written on the wrapping. When finished, sieve them. Sprinkle the seeds with lemon juice and olive oil. Season them to taste with salt and black pepper.

Place the quinoa on plates. Add the sweet peppers and the tomatoes on top. Garnish with cress and peppermint. Season the salad with salt and black pepper. Add lemon rind, sprinkle with olive oil and lemon zest.

Shopping list for the quinoa with vegetables for 4 serves: 200 g or 7 oz. white quinoa, 200 g or 7 oz. black quinoa, 1 bunch peppermint, 4 sweet peppers, 400 g or 14 oz. cherry tomatoes, salt, black pepper, chili salt, 8 tbsp. olive oil, 1 bunch cress, 1 lemon.

Roasted vegetables

For the roasted vegetables, place the sweet peppers into oven-save pan. Roast them in the oven at 200°C or 400°F for 45 minutes. The sweet peppers are ready, when the skin on top changes into dark brown or black. Take the peppers out and cool them on the wire rack. Then remove the skin and cut the peppers into stripes.

Chef’s Handyman, Vegetable Platter

For the sweet potatoes, peel the skin and cut the potato into wedges. Place the wedges on a baking sheet prepared with parchment paper. Season the potatoes with salt and black pepper. Sprinkle the wedges with olive oil. Bake in oven at 200°C or 400°F for 60 to 75 minutes or baked through.

Place the cherry tomatoes in a oven-save pan. Sprinkle them with olive oil and salt. Season the fruits with black pepper. Roast them in the oven at 200°C or 400°F for 15-20 minutes.

Chef’s Handyman tip: It depends on the size of the pans. Start with the potatoes and the sweet peppers. Take the sweet peppers after 45 minutes out and replace them with the tomatoes.

Place the vegetables on the plates. Garnish with cress. For the vegetarian version, add burrata. Sprinkle the cheese with olive oil and balsamic cream. Top with chili salt and black pepper.

Shopping list for the roasted vegetables for 4 serves: 4-6 sweet potatoes, 3 sweet peppers, 12-16 cherry tomatoes, 1 bunch cress, salt, black pepper, balsamic cream, olive oil, for the vegetarian version 2-3 burrata.

Have a great weekend, yours Chef’s Handyman team!