The Instagram logo

Salt-baked Beets with Beetroot Hummus, Chickpeas, Spinach and Hazelnuts Recipe



1. Preheat the oven to 180°C/160°C fan/gas mark 4.

2. Place the beetroots in a roasting tin with a generous layer of coarse salt/sea salt in the bottom. Cover with foil (optional) and bake for about 1 hour, or until tender.

3. Allow the beets to cool before removing the skins and dividing them into quarters.

4. Meanwhile, mix the chickpeas and spinach in a bowl. Toss them in olive oil and lemon juice, along with a pinch of salt.

5. Spread some beetroot hummus onto a plate, place the beets on top and then add the chickpeas and spinach. Sprinkle with chopped hazelnuts, if desired.

Beetroot hummus



1. Mix everything in a blender or food processor and season further with more lemon juice, salt and pepper, if desired.

2. Sprinkle paprika, pumpkin seeds or whole toasted chickpeas on top before serving.

Recipe taken from How to be Vegan in 28 Days by Laila Madsö (£18.99, Headline Home)

Read more recipes from Your Healthy Living...

Read the Your Food articles archive here...