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Minced Beetroot Balls with Coriander Pesto & Yoghurt Dressing

Untamed Earth Organic Farm Recipe Minced Beetroot Balls with Coriander Pesto and Yoghurt dressing



  • 1 large beetroot
  • 1 small brown onion
  • 1 can black beans drained
  • 1 cup bread crumbs
  • 1tbsp olive oil
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • 1 tsp salt

To Serve

  • Rice and/or pita
  • Hummus
  • Feta
  • Yoghurt dressing (see below)
  • Coriander pesto (see below)


  1. Grate beetroot and squeeze juice out with hands, drink the juice
  2. Roughly mash the black beans with a potato masher
  3. Grate the onion and using your hands, combine in a mixing bowl with grated beetroot, mashed beans, olive oil, bread crumbs, spices and salt
  4. Roll into bite sized balls
  5. Heat a pan with enough oil to cover the base of the pan
  6. On medium heat, shallow fry the balls until crispy
  7. Serve with coriander pesto, yoghurt dressing, salad, rice/pita bread, hummus, feta… similar to how you would eat falafel.

Yoghurt Dressing


  • ½ cup Plain unsweetened yoghurt
  • Zest of ½ a lemon or orange
  • Juice of ½ a lemon or orange
  • ½ tbsp Olive oil
  • Few leaves of chopped mint(if desired)


  1. Place all ingredients in a bowl and combine with a fork
  2. Add salt and pepper to taste.

Coriander Pesto


  • 2 large bunches of fresh coriander including stems
  • ⅓ cup cashew nuts
  • ¼ cup lemon juice
  • ¼ cup extra virgin olive oil or peanut oil
  • ¼ tsp chili flakes (optional)
  • Salt, pepper


  1. Heat a frying pan and toast cashews on low heat for 10 minutes or until golden. Set aside to cool
  2. Cut the roots off the coriander and roughly chop, including the stems
  3. Place cooled cashews, chopped coriander, lemon juice, oil and chilli flakes in a food processor and blend to desired consistency
  4. Add salt and pepper to taste.

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