How To make Brilliant Beet Dip
1 lb Beets; soft cooked, peeled
- and cut into chunks 4 oz Soft tofu; drained
1 tb Apple cider vinegar
-(Or more, to taste) 2 tb Minced shallots
1/2 ts Dry mustard
1/2 ts Dried thyme
1/2 ts Dried tarragon
Puree ingredients (using 1 tablespoon vinegar) in a food processor or blender until smooth. Adjust seasonings, adding more vinegar and salt to taste. Serve immediately or refrigerate in tightly sealed container for up to 3 days. Makes about 2 cups. Source: Lorna Sass, Cooking From An Ecological Kitchen (William Morrow)
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Use edamame as an alternative to chickpeas when making hummus.
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Watch chef Rich Harris prepare the perfect beetroot croustade canapés to serve your Christmas party guests. View the full recipe here:
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Savoury beetroot pancake recipe with feta, walnuts and honey | Liz Earle Wellbeing
Liz Earle is back in her kitchen showing you how to cook a delicious savoury pancake recipe. These beetroot pancakes are a flavoursome treat, especially when served with feta, walnuts and a drizzle of honey.
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Beetroot Falafels With Spinach Hummus | AD | Bettina's Kitchen
AD | Calling all Falafel and hummus lovers! I know there are lots of you out there….This recipe is one for you guys. Beetroot and chickpea falafels smothered in spinach hummus. A bright, beautiful bowl of delicious and nutritious goodness made with my favourite blitzer - it’s a hummus lovers best friend. This video contains a paid-for advertisement with Vitamix UK as part of an on-going partnership.
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Beetroot Falafels & Spinach Hummus - (Makes 8 falafels and 1 big portion of hummus)
Ingredients
Falafels:
480g tinned chickpeas, drained
1 small beetroot (roughly 150/200g), chopped
3tbsp gram flour
Salt and pepper to taste
Fresh coriander for decoration
Drizzle of olive oil
Hummus:
280g tinned chickpeas, drained
118ml tahini
1 garlic clove, crushed
30g of fresh spinach
120ml water
Squeeze of lemon
Salt and pepper to taste
Method
Start with the falafels. Add your drained chickpeas and beetroot to a big Vitamix container and pulse until you get a sticky consistency. Transfer this mixture to a large bowl and add your gram flour. Mix together until fully combined. Season to taste and leave to the side. Heat a medium-sized pan with a drizzle of olive oil over low heat. Using a cookie cutter or ice-cream scoop, fry off portioned pieces of your falafel until brown on one side, flip and cook on the other and set aside to cool slightly.
While these are cooling, add all of your hummus ingredients into a clean Vitamix container and blend until smooth and rich. Scoop out with the brilliant new scraper and even out onto a serving platter. Add your beetroot falafels on top, drizzle a little extra olive oil and sprinkle some fresh coriander on top. Serve immediately or pop in the fridge until ready to serve.
Beet and Cucumber Raita
The brilliant hue of beets and creamy texture of yogurt in my signature beet raita is a visually striking accompaniment for many Indian dishes. This cool and refreshing side dish can hold its own plate, but it can also enhance complex flavors while toning down the heat and warmth of spicy dishes.
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Delicious Beetroot Hummus!
The humble beetroot can be transformed into something quite unusual with tastes from the Middle East and served as a dip with pita bread or anything you like! Get the recipe:
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