• Cook with Steph

Beautiful Beetroot

Updated: Jun 9, 2020

Have you tried beetroot hummus before? It's just the most beautiful colour. This dish came about because I had a load of beetroot left in the fridge and needed something to do with it before it went off. I'd also just been on a wonderful sourdough bread making course with Liz Wilson, aka Ma Baker in Fulham, London (go if you can - it's the most amazing experience) and learnt how to make sourdough rye bread which is also absolutely delicious.

To say we eat a lot of beetroot would be an understatement, it's permanently in the fridge. Apparently, it boosts your brain power and makes you run faster. "What no beetroot?" is another saying in this house. Delicious roasted with olive oil, garlic and thyme, it also makes a fantastic hummus.

#seasons #beetroot #autumn #superfood #plantbased #waitrose #good4u


Serves 4

What you need:

  • 250g vac packed beetroot

  • 2  garlic cloves, roasted

  • Juice of ½-1 lemon

  • 1-2 tbsp tahini

  • 2 tbsp extra virgin olive oil

  • 1/2 tsp cumin seeds

  • sea salt and freshly ground black pepper

  • Good4U Salad Topper Super Seeds - I found these in Waitrose and they are fab to have as a snack or sprinkled on salads. You can also toast your own seeds.

  • rye bread and rocket to serve

What to do:

  1. Preheat the oven to 200C/Fan 180C/Gas 4. Quarter the beetroot and place it on a roasting tray. Drizzle with olive oil and season with sea salt and freshly ground black pepper. Tuck the garlic cloves with skins amongst the beetroot. Roast for 15 -20 minutes. The garlic may need to be removed after 15 mins.

  2. Squeeze the garlic out of its skin. Place the beetroot, garlic, lemon juice, tahini, olive oil, cumin seeds into a food processor.

  3. Blitz until smooth and season with sea salt and freshly ground black pepper.

  4. Spread on toasted rye bread, drizzle with olive and sprinkle with Super Seeds and a sprinkling of rocket.

Cook with Steph Tips 

  • I like my hummus quite lemony, so add a half a lemon and the remaining half according to taste.  

  • Serve as a dip with pitta or crudités.

  • If you are using fresh beetroot - Add the whole beetroot to a baking tray – Roast for approx 40 minutes or until cooked but not shrivelled, peel and chop and use as above.

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