Need a Beetroot Recipe to use up your crop?
We made this the other day- it is delicious! It’s such a great way to use beetroot, and superb as a starter or dip. We like it with hot garlicky flatbreads.
- 50g Walnuts
- 1 tablespoon cumin seeds
- 15g stale bread, crusts removed and torn into chunks
- 200g cooked beetroot, cut into cubes (not pickled beetroot)
- 1 tablespoon tahini (or smooth peanut butter)
- 1 garlic clove, crushed
- Juice of 1 lemon
- Olive Oil
- Sea salt and pepper
Preheat oven to 180, toast the walnuts on a baking tray for 5 minutes, and leave to cool.
Warm a small frying pan over a medium heat and dry-fry the cumin seeds, shaking the pan, until they start to darken and release their wonderful aroma. Don’t burn them! Crush the seeds with a pestle and mortar or spice grinder.
Put the bread and toasted nuts into a food processor or blender and blitz to a fine crumb. Add the beetroot, tahini, most of the garlic and cumin, lemon juice, oil and seasoning. Blend to a thick paste. Taste and adjust by adding a little more cumin, garlic, lemon and more seasoning.
Voila, serve with flatbreads or great with a fresh green salad!
Cumin, ah the wonderful fragrant power punch of a seed. Cumin and Beetroot are a marriage made in heaven. In The Natural Store we stock Cumin Seed by the gram.You can buy whatever quantity you want and it’s almost certain to be cheaper than elsewhere!
500g pack for the price of 400g on all spices and herbs #Falmouth