Ingredients
-
For the vegetables:
-
1
-
0.5
-
5
-
3
-
3
-
2
-
-
-
-
For the meat:
-
10
-
-
-
2
-
3
-
1
-
For the beetroot blend:
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7
-
2
-
1
-
-
-
1
-
1
Steps
|
1
Done
|
For the vegetables: Add the sweet potatoes, onion, cherry tomatoes, sage leaves, and garlic cloves to a medium baking dish. Drizzle with olive oil, season with salt, pepper, and dried thyme, then roast for 25 minutes at 360⁰F/180⁰C. |
|
2
Done
|
For the meat: Place the turkey breast pieces on the work surface. Season them with salt and pepper on both sides. |
|
3
Done
|
Heat the vegetable oil in a skillet over medium heat. Add the turkey breast and the basil leaves. Cook for up to 1 minute. |
|
4
Done
|
Remove the basil leaves and add the butter. Melt it, then cook the two pieces of meat on both sides until browned. Remove from heat. |
|
5
Done
|
For the beetroot blend: Add the canned beetroot, beetroot juice, olive oil, and fresh mint to a tall mixing glass. Season with salt and pepper. Blend until smooth using a hand blender. |
|
6
Done
|
Serve the roasted veggies with cooked meat. Add beetroot sauce and garnish with chopped spring onion. |
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