I started getting a Riverford veg box scheme recently, and it really is pushing my boundaries. Well, what I mean by that is that occasionally I get some vegetables and I’m not sure what to do with them. It’s not that boundary pushing really is it? Cooking with beetroot, I’ve done it before, but not often. But I mean, it’s not a parachute jump or anything.
Still, I’m sure there are mums out there who are with me here – beetroots in their raw state are pretty scary, right?!
Well, next time you see some for sale, buy the buggers, slow roast them at the weekend, and make some beetroot houmous! It’s a great stash to have in the fridge for a healthy snack – or even better, to take to work for a snack / lunch option.
It’s healthy, more-ish, and would be perfection with some freshly toasted wholemeal pitta.
Makes: a large bowlful, enough to last a few days for lunch or to have at a party (I suggest making half stated amount, unless you are going to freeze half)
Takes: 2 1/2 hours (but much of that time is slow roasting beetroot)
- 500g (about 3 beets), stalks stripped, unpeeled and wrapped in foil
- 100g nuts – I used almonds, you could use walnuts
- 3 cloves garlic
- 2 tablespoons cumin seeds
- 1 tablespoon red wine vinegar
- 2-3 tablespoons tahini
- 2 tablespoons olive oil
- 50g breadcrumbs (I used wholemeal)
- Handful fresh parsley
- Salt, generous pinch
- Roast beets, wrapped in foil, for about 2 hours at 130C.
- Toast cumin seeds in a dry frying pan – careful not to burn. Then pound in a pestle and mortar with some garlic and salt.
- Whizz the roasted beets in a food processor, along with nuts, tahini, red wine vinegar, seeds and garlic, olive oil, parsley and breadcrumbs. Season to taste.
- Serve with breadsticks or toasted wholemeal pitta.
- Crumble 50g feta cheese in to make a feta and beetroot dip.