Seasonal Veggie Feast with B.Fresh Juices

I’ve got some exciting news for you! I’m teaming up with a wonderful raw cold pressed juice company called Bfresh! All of their delicious fresh juices are made on a farm in my lovely home county of Shropshire!

I’ll tell you a bit more about Bfresh in a minute but firstly here’s what I’ll be doing (very excited).
Creating monthly recipes from seasonal ingredients which will complement their delicious juices, also some recipe videos for inspiration and some blog posts.

About BFresh!
They have a gorgeous collection of juices, all cold pressed with a high veg and low sugar content.
I’m not a fan of high sugar juices so these are just perfect. And they taste incredibly fresh, the individual ingredients sing out but also compliment each other perfectly.
My favourites are; #rockthebeets (of course as I’m beetroot obsessed) and #goldenglow which includes carrot and fresh turmeric.
But their range includes so many delicious juices;


So here are my first recipes and I’ve been inspired by all our lovely seasonal root veg.
A delicious beetroot, carrot and potato rosti topped with watercress, baked beetroots with dukka and heritage carrots with tahini dressing. A big and hearty autumnal roast veggie feast all of which works so well together and compliments my favourite #rockthebeets juice perfectly.


The rosti bake couldn’t be easier to make, you literally grate, mix and bake so that all the lovely veggies become soft and sweet with a crispy top. Absolutely delicious topped with gooey poached eggs and peppery watercress.

To continue the beetroot theme, and a lovely way to cook beets is to simply wrap them in foil, pop them in the oven and forget about them until they are soft and roasted ready to be topped with some creamy barrata and spicy, crunchy dukka.


My final dish is full flavoured heritage carrots (I found an amazing purple variety), again slow baked for flavour and then topped with my super fresh and zingy tahini dressing.


I had such fun creating this super healthy, tasty veggie feast to accompany #rockthebeets and I hope you love Bfresh juices as much as I do! Watch this space for more…

Love, Niki xx

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  4 servings
  30 minutes preparation time
  1 hr 30 minutes cook time



Beetroot & Carrot Rosti Bake with watercress

  • 300g carrots peeled and chopped
  • 1 onion chopped
  • 200g potatoes peeled and chopped
  • 350g beetroot or 2 large peeled and chopped
  • 3 tbsp olive oil
  • Pepper
  • Zest 1 lemon
  • 1 1/2 tsp sea salt
  • 1 tbsp cumin seeds
  • 2 cloves garlic grated
  • 1 tsp chili seeds
  • Drizzle olive oil
  • Handful of watercress

Pre heat you oven to gas Mark 4/180c
Firstly add the carrots to your food processor and pulse a few times until you get a coarse grate. Tip the carrots into a large bowl and repeat the process with the potatoes, onion and beetroot.

Add in the oil, pepper, salt, cumin, lemon zest, garlic and chilli flakes. Mix everything thoroughly to combine then add to a medium roasting pan which has been greeced with a little olive oil. Distribute evenly, pat down and then bake for aprox 1hr 15 minutes until the edges are charring a little and the veg is soft.

Remove from the oven and set aside.
Top the rosti with the watercress.

Baked Beetroot with dukka

  • 3 -4 medium beetroots washed.
  • Splash olive oil
  • Sea salt
  • Black pepper

Toss the beetroots in some oil, salt and pepper and then wrap in tin foil.
Place them in the pre heated over and bake for aprox 45 minutes until soft.

Remove from the oven, peel the beetroots (the skin will come off easily) replace the, in the foil, slice down the middle and then sprinkle with dukka.

To make the dukka

  • 100g raw, unsalted hazelnuts
  • 1 tbsp. cumin seeds
  • 1 tbsp coriander seeds
  • 3 tbsp sesame seeds
  • 2 tbsp sunflower seeds
  • 1 or 2 sprigs of mint
  • 1 tsp pink himalayan salt
  • 1/2 tsp chilli flakes
  • Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper
  • Dry toast for 12 minutes on gas mark 4/180C. Allow to cool.
  • Add mint leaves, chilli & salt to a mini chopper and pulse on 1 second bursts.
  • Check after each pulse as you don’t want it too finely chopped.

Heritage carrots with tahini dressing

  • 500g of mixed heritage carrots
  • Olive oil

Coat the carrots in a little olive oil then pop them on a baking tray.
Bake for 40 minutes – 50 minutes until soft.
Remove and set aside.

To make the tahini dressing

  • Tahini dressing
  • 1 tbsp. tahini
  • Juice 1/2 lemon
  • 1/2 cup water
  • 1 tbsp olive oil
  • 2 garlic cloves
  • Salt & pepper
  • Add all the ingredients to a mini chopper and blitz. ( If you don’t have a mini chopper you can smash up the garlic, salt & pepper in a pestle and mortar and the mix all the ingredients thoroughly in a small bowl).
  • Drizzle the tahini dressing over the warm roast carrots.

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Recipe Tags: Beetroot Bfresh easy juice veg

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The products, recommendations and 3rd party links on are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.