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

Ingredients

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)

Method

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

Ingredients

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

Method

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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