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Eat to the beet - Beetroot recipes for summer

Beet-a-ganouch, sweet chilli beetroot, sumac, yoghurt and toasted pine nuts

Serves 4

1 aubergine

1 packet sweet chilli beetroots

1 tbsp tahini

1 tsp ground cumin, toasted

Sprig of thyme, leaves only

1 garlic clove, peeled

Juice of 1 lemon

Sea salt

Black pepper

1 tbsp yoghurt 

10g (½oz) pine nuts

Pinch of sumac

Pinch of parsley

Pinch of coriander leaves

l Preheat the oven to 200ºC/400ºF/gas mark 6. 

l On a gas hob, blacken the skin of the aubergine. Skewer it first so you can hold it at a safe distance. 

l When the skin is blackened, put the aubergine in a roasting tray and soften in the oven for 10 minutes. 

l Split open the aubergine, scoop out the flesh and roughly chop it. 

l In a food processor, blitz the beetroot, tahini, toasted cumin, thyme leaves, garlic and lemon juice until smooth. Season. 

l Place in a bowl, add the aubergine and stir through. 

l In a dry frying pan, toast the pine nuts until golden. 

l Serve the beetroot and aubergine mix in a bowl and add a good spoonful of yoghurt on top. 

l Sprinkle over the pine nuts, sumac, parsley and coriander leaves to finish. 

Beetroot falafels 

Serves 4 

250g (9oz) pack sweet chilli cooked beetroot 

1 tbsp olive oil, plus extra for brushing 

1 onion, chopped 

2 cloves garlic, chopped 

2 tsps ground cumin 

1 tsp paprika 

400g (14oz) can chickpeas 

6 tbsps any flour (I use buckwheat) 

1 large egg 

Handful of fresh coriander 

Handful of fresh parsley 

Large pinch of salt and pepper 

Mixed leaf salad, to serve 

For the garlic tahini dressing: 

1 garlic clove, finely chopped 100ml (3½fl oz) tahini 

70ml (2½fl oz) water 

Juice of 1 lemon 

Salt and pepper 

l Preheat the oven to 200ºC/400ºF/gas mark 6. 

l Grate the beetroot into a sieve over a bowl or the sink and squeeze out any excess liquid. 

l Heat the oil in a frying pan and soften the onion and garlic for 5 minutes. Stir in the cumin and paprika. Cook for another minute. 

l Using a food processor, whizz the grated beetroot, onion mix, chickpeas, flour and egg to a smooth paste. With damp hands to avoid the mixture sticking, roll the paste into 20 even-sized balls and place on a nonstick baking sheet. Brush lightly with oil and bake for 20-25 minutes until crisp. 

l While the falafels are cooking, make your tahini dressing by mixing everything together in a small bowl until smooth. 

l Serve your falafels with the salad and tahini dressing. They’re also great in a wrap. 


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