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


  • 1 large beetroot
  • 1 large yellow beetroot
  • Coarse salt/sea salt
  • 100g chickpeas, from a 400g tin
  • 1 or 2 handfuls of baby spinach
  • Extra virgin olive oil
  • Juice of 1 lemon
  • Beetroot hummus (see below)
  • 100g hazelnuts, roughly chopped (optional)


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


  • 2 x 400g tins of chickpeas, drained
  • 4 tbsp extra virgin olive oil
  • 2 tbsp tahini (sesame paste)
  • 1 garlic clove (lightly toasted in the frying pan: optional)
  • 1–2 small cooked beets (cut into pieces)
  • 1 tsp ground cumin
  • Zest and juice of ½ lemon
  • Pinch of sea salt
  • Pinch of smoked paprika
  • Pumpkin seeds or toasted chickpeas, to serve


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)

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