Last week I asked my mother if she had any more ideas what to do with beetroots. She came up with this hummus variation which turned out so lovely - in appearance and taste. The beetroot not only provides a nice pink but also a subtle sweetness. I slightly changed the original recipe and now I have a big bowl of pastel pink hummus in my fridge to make lots of sandwiches this week:
400g canned chickpeas
2 beetroots
3 tblsp tahin
1 clove garlic
salt, pepper, cumin
fresh lemon juice
Peel the beetroot, dice and cook until tender. Strain, but keep the cooking fluid. Blend chickpeas with beetroot, tahin, garlic and cooking water with a handheld blender until creamy - than season with lemon juice,salt, pepper and a dash of cumin.
- onions
- oil
- 3-4 medium potatoes
- 1 medium hokkaido squash
- 1 mango
- 3 small beetroots
- juice of 1 lime
- veggie broth
- salt, pepper
Fry finely diced onions (I had two small ones) in a little bit of oil until golden brown. Add diced potatoes and two of the beetroots and stir for a few minutes. Then add 1 litre of cold water and a bit veggie broth. Cook for five minutes, then add diced hokkaido and cook until everything is very tender. While your soup is cooking cut the remaining beetroot in very thin slices and fry from both sides in oil until crispy. Put them on some paper towel until needed.
Add one ripe, diced mango and salt and pepper to taste to the pot. Turn off the heat, add the lime juice and puree with a handheld blender until you have your preferred consistency.
Serve with some of the fried beetroot slices.
This soup is totally recommended if you just got a tooth pulled out.
3-4 beetroots
200g tofu
garlic
rosemary
mint
sage
matcha
smoked salt
oil
Peel the beetroots and cut into sticks. Don't be frightened about the beetroot and its colour. Yes, your fingers will get a little pink but hey, I've got news for you: it will wash off.
So just peel them like potatoes, cut into slices and then into sticks.
Put the sticks together with two to three smashed garlic cloves and twigs of rosemary, mint and sage in an oiled casserole. Cover up with a lid or tin foil and bake for 20 minutes in the oven until the beetroot is tender.
Meanwhile cut tofu into cubes and fry in a little olive oil on high heat until it gets golden to dark brown and very crispy. Sprinkle with smoked salt and a pinch of matcha. Stir well and fry for another minute.
The matcha will not only add a touch of mint green colour but a subtle hint of bitterness which fits pretty good the sweetness of the baked beetroots.
My bento box is rarely used. Poor thing.
So I decided to give it some attention and made for tomorrow: fried zucchini with rosemary, a beetroot salad (with soy sauce, lime juice and fresh tarragon as dressing) and cooked millet with lots of fresh parsley and mint. Hope my co-workers don't mind that my vegan stuff is way more pretty and tasty than their boring microwave crap.
