Beet­root, horse­rad­ish and hazel­nut hum­mus with quick seeded flat­bread

donna hay - Fresh + Light - - Fresh On Trend -

500g pur­ple beet­root, peeled and chopped 1 tea­spoon finely grated orange rind

⅓ cup (80ml) orange juice

3 cloves gar­lic sea salt and cracked black pep­per

¾ cup (105g) toasted hazel­nuts, skins re­moved 1 ta­ble­spoon grated horse­rad­ish

quick seeded flat­bread

4 sheets rye flat­bread

1 ta­ble­spoon ex­tra vir­gin olive oil, plus ex­tra to serve 2 tea­spoons black chia seeds

2 tea­spoons black sesame seeds Pre­heat the oven to 200°C (400°F). Place the beet­root, orange rind, orange juice, gar­lic, salt and pep­per in a deep-sided bak­ing dish. Toss to com­bine, cover with alu­minium foil and cook for 30 min­utes or un­til the beet­root is ten­der. Al­low to cool slightly.

While the beet­root is cook­ing, make the seeded flat­bread. Place the flat­breads on 2 large oven trays lined with non-stick bak­ing pa­per. Brush with oil and sprin­kle with the chia, sesame and salt. Cook for 5 min­utes or un­til golden and crispy. Al­low to cool be­fore break­ing into pieces.

Place the hazel­nuts in a large food pro­ces­sor and process un­til roughly chopped. Re­move ¼ cup (30g) of the chopped hazel­nut and set aside. Squeeze the gar­lic cloves out of their skins and add to the food pro­ces­sor with the beet­root and cook­ing liq­uid, horse­rad­ish, salt and pep­per. Process un­til smooth. Place the hum­mus in a bowl, top with re­served hazel­nut, driz­zle with ex­tra oil and serve with flat­bread. SERVES 4– 6.

Eat­ing this root veg in sal­ads will give you the best of what beet­root has to of­fer. In­cor­po­rat­ing a bunch of beet­root into your diet adds an ex­cel­lent dose of fo­late, an B-vi­ta­min, and fi­bre, which is im­por­tant for healthy .

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