By Alison Loncan
Beetroot is packed with essential nutrients, are a good source of fiber, vitamin B9, manganese, potassium, iron, and vitamin C. Walnuts are also rich in essential nutrients, antioxidants, healthy fats which are essential for the brain and they also help support a healthy gut. What a power-packed duo! Thank you Alison for another inspiring recipe.
Serves 4
Ingredients:
One tablespoon cumin seeds
50g toasted walnuts (Alison used pecan nuts)
200g cooked beetroot*, roughly chopped (warning, it will stain so be prepared)
15g stale bread, crust removed and torn into chunks or about 10g Panko
One large clove of garlic, crushed
Juice of 1 lemon (only use half to begin with then, if required, adjust when adding the seasoning)
One tablespoon of tahini or peanut butter
Half a tablespoon of olive oil
Salt and pepper to taste
Method
If you’re using raw beetroot, peel and cube, pre heat the oven to 180° C, Gas 4 and place in a baking tray. Drizzle with olive oil and seasoning and roast for 20-25 mins until soft. It may take longer, just keep your eye on it so it doesn’t burn.
In a dry frying pan, toast the cumin seeds for about a minute until just fragrant.
Grind to a fine-ish powder using a pestle and mortar or a spice grinder.
Toast the walnuts in a dry frying pan (Alison says she used same pan after she toasted the seeds as it saves on washing up! She’s a girl after my own heart)
Put the chunks of bread, toasted walnuts or pecans into a food processor and blitz to fine crumbs.
Add the beetroot, tahini or peanut butter, garlic, cumin, half of the lemon juice, half tablespoon of olive oil, salt and pepper.
Blend to a thick paste then blend again. If the mix is too thick, drizzle a little extra olive oil. Refrigerate until required. It will keep for a few days, serve at room temperature.
Alison’s notes:
The original recipe only uses half the cumin and garlic in the mix to begin with but I added it all as we like spice and garlic.
I use peanut butter in this recipe instead of tahini, it was delicious.
I roasted fresh beetroot, roasted with a drizzle of oil, salt and pepper, wrapped in foil. *Any shop bought beetroot can be used as long as it vac-packed, fresh, steamed or boiled and most importantly cooked!
Thank you Alison, we can’t wait to try this one! UPDATE: I’ve made it, with roasted beetroot like Alison suggests in her notes and oh my! It was absolutely delicious. I did need a little more olive oil and I threw in a bit more tahini and lemon juice just for good measure. I also used the full amount of cumin seeds and garlic. Yummy! It won’t last long in our house either! Try it… now! lol Ann x