Yes another beetroot has found its way into my recipes and it’s delicious. There is nothing quite like roasted beetroot and garlic combination which gives a deep, rich yet mild flavour. The stunning velvet colour is a bit of an eye catcher too. You can make a day or two ahead if you’ve got friends and family coming over as it keeps well in the fridge.
There are different ways of roasting beetroot. Some prefer to roast it whole and keep the skin on or wrap it in foil. I just peel them and chop into cubes as it is quicker to roast. I leave the peel on the garlic so it cooks inside and turns into a lovely caramel colour. I use 4 cloves in this recipe but if you’re a bit sensitive to garlic flavour (is this possible?) then use less. Once it’s cooled, just blend away with the rest of the ingredients although I prefer to add the olive oil at the end. The lemon rind is optional but I find it gives it a subtle zesty tone.
Garnish with sesame seeds or black pepper and a last drizzle of olive oil. Serve with your favourite vegetables or almond & linseed crackers (see recipe here). Makes a great starter, finger food or snack. It lasts up to 4-5 days in the fridge but mine never lasts that long… too yummy.
- 2 large beetroots
- 3-4 cloves garlic
- 1 can of chickpeas (400gm/240gm net)
- 2 tbsp tahini
- 1 lemon juice
- ½ lemon rind
- 2-3 tbsp water
- 3 tbsp olive oil
- Pinch of himalayan salt and pepper
- Preheat oven to 170°C (340°F)
- Peel and chop beetroots into cubes and place onto lined baking tray
- Add the garlic cloves unpeeled
- Drizzle with 1 tbsp olive oil and place into oven for 25 mins
- Allow to cool then remove garlic skin
- Place in blender (or bowl if using hand held blender) and add 2 tbsp water
- Blend until smooth
- Add rinsed chickpeas, tahini, lemon rind and lemon juice and blend again
- Add olive oil, himalayan salt and peppar to taste and do final blend
- If you find it's too thick, add another tbsp of water and blend until smooth
- Place in fridge 30 mins before serving
- Then garnish with last swirl of oil, sesame seeds, pepper etc