Beetroot, horseradish and hazelnut hummus with quick seeded flatbread
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 .