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Roasted beetroot hummus
Serves 4-6
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Peel 2 whole beetroots and chop roughly. Drizzle with olive oil and season with salt and pepper. Roast for 50 minutes, turning once halfway through. Set aside and allow to cool. In a blender, combine the chopped beetroot with 1 x drained and rinsed 400g tin of chickpeas, 8 peeled garlic cloves, 3 tbsp tahini, 3 tbsp lemon juice, 180ml olive oil and some salt and black pepper. Whizz into a smooth paste, adding a splash or two of water if necessary to loosen. Transfer to a serving bowl, drizzle with olive oil and scatter with some sesame seeds and pumpkin seeds to serve.
Beetroot and goat’s cheese tarts
Makes 4
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a baking tray with parchment paper. Roll out 1 x 320g sheet of puff pastry. Cut it into four equal parts and place on the prepared baking tray. Use the tip of a sharp knife to score a border 1cm from the edge of each pastry rectangle. In a bowl, stir together 200g soft goat’s cheese, 200g plain Greek yoghurt and the juice of ½ a lemon. Season with salt and black pepper. Spread the goat’s cheese mixture over the pastry rectangles, staying inside the borders. Slice 2 cooked, peeled beetroots and place over the cheese mixture. Drizzle with a little honey, then bake the tarts for 16-18 minutes until golden. Cool for 2-3 minutes, then serve with a salad.
Beetroot veggie burgers
Makes 4
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line a baking tray with parchment paper. Cook 60g bulghur wheat according to package instructions, then allow to cool. Place 3 peeled, cooked beetroots in a food processor and pulse a few times until chopped but still a little chunky. Transfer to a large bowl and add the bulghur wheat, 1 egg, 2 crushed garlic cloves, 2 tbsp breadcrumbs, 1 tsp oil, 2 tsp lemon juice, a pinch of chilli powder and some salt and pepper. Mix until completely combined. Shape the mixture into four patties and place on the prepared baking tray. Place in the oven and cook for 30 minutes, flipping halfway through. Serve in your favourite burger buns with Feta, sliced tomatoes and mixed leaves.
TOP TIP: It’s a good idea to wear gloves when working with beetroot — this way, you can avoid pink fingers!
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