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Roast beetroot and apple stuffing loaf


Serves: 6-8
timePrep time: 35 mins
timeTotal time:
Roast beetroot and apple stuffing loaf
Recipe photograph by Catherine Frawley

Roast beetroot and apple stuffing loaf

A versatile stuffing that is also a great vegetarian alternative to a meaty roast

Serves: 6-8
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
361Kcal
Fat
11gr
Saturates
2gr
Carbs
51gr
Sugars
17gr
Fibre
7gr
Protein
11gr
Salt
0.6gr

Tristan Welch

Tristan Welch

Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. He opened brasserie Parker’s Tavern at the University Arms hotel in Cambridge this year. He lives nearby with wife Susanne and their three sons Monty, Tintin and Felix.
See more of Tristan Welch’s recipes
Tristan Welch

Tristan Welch

Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. He opened brasserie Parker’s Tavern at the University Arms hotel in Cambridge this year. He lives nearby with wife Susanne and their three sons Monty, Tintin and Felix.
See more of Tristan Welch’s recipes

Ingredients

  • 2 tbsp olive oil
  • 2 red-skinned apples, cored and roughly diced
  • 2 onions, finely chopped
  • 1 stick of celery, roughly diced
  • 175g slightly stale bread, roughly torn
  • 1 large rosemary sprig, leaves finely chopped
  • ½ x 30g pack parsley, leaves finely chopped
  • 2 x 250g packs cooked and peeled beetroot, grated coarsely and drained
  • 50g linseeds, lightly toasted
  • 250g cooked grains (a pre-cooked pack, or freshly cooked), such as wheatberries, pearl barley or quinoa
  • 1 large egg, beaten
  • juice of 1 lemon

Step by step

Get ahead
Prepare to the end of step 4 the day before, cover and chill. Allow an extra 15 mins cooking from chilled.
  1. Preheat your oven to 180°C, fan 160°C, gas 4. Heat the olive oil in a large pan over a medium heat, then add the diced apple and cook for a few minutes until softened. Add the onion and celery and continue to cook for a few minutes.
  2. Pulse the bread to crumbs in a food processor and add to a mixing bowl.
  3. Spoon half the apple and onion mixture into the processor and whiz until smooth. Add to the mixing bowl, along with the chunkier mix, and all the other ingredients. Season generously, and let the mix rest for 5 minutes.
  4. Transfer to a well-greased 900g nonstick loaf tin or an ovenproof dish.
  5. Bake for 1 hour 15 minutes-1 hour 30 minutes, until a crust has formed. Rest for 15 minutes, then turn out and slice.

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