Beetroot, Rocket & Parsley Slice

  • 2 small or 1 large beetroot cooked & skinned*
  • 1 large handful of parsley
  • 2 large handfuls of rocket
  • 1 small brown onion, roughly chopped
  • Tablespoon olive oil
  • 1/4 cup milk
  • 4 eggs
  • 1/2 cup wholemeal flour
  • 1 heaped teaspoon baking powder
  • 1 Tablespoon ground Nutmeg
  • A generous grind of sea salt
  • Parmesan and Pepitas to top

* I like to get fresh beetroot and cook them whole in their skins in alfoil and then peel their skins off once cooked. You can use pre-cooked vacuum packed beetroots but do not use vinegar jared/tinned ones for this recipe


  1. Pulse beetroot, parsley, rocket, onion, oil and milk in blender or food processor until roughly chopped and combined.
  2. Transfer blended mixture to a mixing bowl and add flour, eggs, nutmeg and sea salt and stir until well combined
  3. Pour into a baking paper lined dish and top with grated parmesan and pepitas
  4. Pop mixture into oven at 180C for 45 minutes
  5. Check with a skewer that the middle is cooked (a clean skewer is removed) and cool on a wire rack.


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