2 medium beetroot, peeled and cut into 3cm cubes
olive oil, for roasting
1 teaspoon ground cumin
1 tablespoon balsamic vinegar
2 garlic cloves, finely diced
½ medium onion, finely diced
2 medium parsnips, peeled and cut into small cubes
½ head cauliflower, cut into florets
1 cup full cream milk
2 pinches ground nutmeg
1 large bunch kale or silverbeet, stems removed and roughly chopped or torn
1 garlic clove
½ cup walnuts
zest of 1 lemon
large handful fresh parsley (you could also use coriander or rocket)
olive oil, for roasting and sautéing
sea salt and freshly ground black pepper
Herb crumb: Place all the herb crumb ingredients into a food processor and blitz until the texture of coarse breadcrumbs. Season generously. Set aside until ready to use.
Preheat oven to 180°C.
Place beetroot in an ovenproof dish. Drizzle with olive oil. Sprinkle with ground cumin and season well. Toss to coat evenly. Roast for 30 minutes before drizzling with the balsamic vinegar. Toss well and roast for a further 10 minutes until tender.
Heat a drizzle of olive oil in a saucepan (one with a lid) over a medium heat. Add the garlic and onion. Sauté gently until the onion is translucent. Add the parsnip, cauliflower and milk. Simmer for 20 minutes, with the lid slightly ajar for 20 minutes until the parsnip is very tender. Place in a blender or use a hand blender to puree until silky smooth. Season generously with sea salt.
Heat a drizzle of olive oil in a sauté pan over a medium heat. Add the greens and garlic. Cook gently for 4-5 minutes until the greens are tender. Season to taste.
To assemble: Divide the puree between 4 bowls. Spoon the beetroot and the greens on top. Sprinkle with the parsley crumb. Serve immediately.