Eat the rainbow with this vibrant dish of roast carrots and beetroots with beetroot walnut hummus & gomashio – serve with fresh bread – delicious!
You eat with your eyes?
I love the deeply purple hue of this beetroot hummus topped with the equally lovely multi coloured carrots? It’s a feast for the eyes and the belly.
Roasting veg is an easy way to enhance the flavour and transform them into the key element of a meal and I think this is true of roast carrots as they are substantial and pretty filling.
This is a classic Niki recipe–a mix of parts which come together to make something greater than its parts.
I love layering flavours and textures; robust roast carrots and beetroot, earthy nutty beetroot walnut dip, the crunchy/salty sesame sprinkles and fluffy flatbread.
And the slightly sweet dressing with date syrup compliments the earthy beetroot perfectly.
I added some tangy gherkins as a topping–this is optional but adds a brilliant contrast.
This dish is great as a snack or main meal. And would work perfectly as part of a mezze with extra dishes like salads, crispy roast potatoes and more dips.
My organic box provided the gorgeous rainbow carrots and beetroot and this recipe provided a simple and delicious way to use them up.
This recipe is completely customisable; Use any roast veg and you can swap the beetroot hummus for red pepper dip or classic hummus.
Eat the rainbow with this vibrant dish of roast carrots and beetroots with beetroot walnut hummus & gomashio - serve with fresh bread - delicious!
Prep time: 30 minutes mins
Cook time: 1 hour hr
2-4 servings
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Ingredients
- 8 rainbow carrots trimmed–or carrots of choice
- 4 beetroot: washed trimmed and cut into quarters
- 2 tbsp olive oil
- Sea salt
- Black pepper
For the beetroot hummus
- 200 g of cooked beetroot or 1 pack of organic vac packed beetroot
- Juice of 1 lemon
- 1 peeled garlic cloves
- 2 tbsp tahini
- 1-2 tbsp extra virgin olive oil
- Hand full of toasted walnuts
- 1 tsp cumin seeds
- 1/2 tsp sea salt
For the dressing
- 1 tbsp date syrup
- 1 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- Pinch sea salt flakes
For the gomashio
- 3 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 1/2 tsp sea salt
For the flatbreads
- 150 g wholemeal self-raising flour
- 1 tsp baking powder
- Pinch salt
- 75 ml water
- 2 tablespoon plant-based yogurt
For topping
- Gherkins
Instructions
For the roast veg
Pre heat your oven to 180c.
Place the veg on a baking tray and coat in olive oil, salt and pepper.
Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them, as they will cook at varying times.
To make the beetroot hummus
Dry toast your walnuts in a pan until lightly toasted. Allow to cool.
If using pre cooked beetroot, drain the beetroots and then tip them into your blender.
Add the garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.
Blitz until smooth (approx 2 minutes)
Season to taste
To make the dressing
Add the ingredients to a bowl or mason jar and mix well to combine.
To make the gomashio
Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To make the flatbreads
In a large bowl, add the flour and salt. Stir to combine.
Now add the water and yogurt, mix thoroughly to combine.
Then transfer to a floured board.
Knead for a few minutes until you get a springy dough.
Heat a large griddle pan or frying pan to medium.
Divide the dough into four, then roll out the first flatbread.
Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
Repeat.
Keep the flatbreads warm on a plate covered with a clean cloth.
To serve
Top the beetroot dip with the roast veg. Sprinkle with gomashio, drizzle with the dressing and top with gherkins.
Serve with the flatbreads.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Carrots, Beetroot or Walnuts
Fruity Carrot Cake Muffins
Mini Vegan ‘Cheese’ Tarts with Sprout and Walnut Slaw
Festive Walnut, Caramelised Onion and Squash Galette with Walnut Pesto Dressing
Festive Blinis ~ Mini Pizzas and Beetroot Dip and Dill
Discuss this Recipe with Niki
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Thank you, and much love, Niki xxx
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