Baked beetroot wedges with white bean houmous

Baked beetroot wedges with white bean houmous

By
From
Heart Disease
Serves
1

Baked beetroot has become like a slightly odd alternative to jacket potato or chips here at Pinnock HQ. It all stemmed from having a large amount of unused beetroot in the fridge that needed eating and a moment of creativity/boredom. The result was very pleasing indeed. It is too firm to serve whole, but in big baked wedges it is pretty special.

Ingredients

Quantity Ingredient
1 large beetroot, skin-on, cut into wedges
2 tablespoons olive oil, plus a tiny amount more for the beetroot
400g canned cannellini beans, drained
1/2 lemon, juiced
1 garlic clove, finely chopped
low-sodium salt
handful parsley leaves, chopped, to serve (optional)

Method

  1. Preheat the oven to 200°C.
  2. Place the beetroot on a baking sheet and drizzle with a tiny amount of olive oil. Toss well to coat the wedges. Bake at the top of the hot oven for about 40 minutes, until the wedges are soft, turning occasionally.
  3. Put the beans in a blender with the 2 tablespoons of olive oil, the lemon juice, garlic and low-sodium salt. Blend into a thick houmous.
  4. Plate up the beetroot wedges, add a generous helping of the houmous and sprinkle with parsley (if using). Serve with a green salad.

Note

  • Good source of nitrates, ajoene, flavonoids and soluble fibre.
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