Beetroot are baked until tender and whizzed up with onions, garlic and warming spices, topped with crunchy spicy seeds.
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Serves
4
Beetroot
Onion
Garlic
Ras el Hanout
Chilli Powder
Vegetable Stock
Yoghurt
Mixed Seeds
Parsley
Olive Oil
Salt
Serves
4
Beetroot
Onion
Garlic
Ras el Hanout
Chilli Powder
Vegetable Stock
Yoghurt
Mixed Seeds
Parsley
Olive Oil
Salt
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Step 1.
Preheat oven to 200°C.
Step 2.
Place the beetroots into a roasting dish, pour over 200ml of water and cover tightly with tin foil. Bake until tender, about 1/1.5 hours.
Step 3.
Meanwhile, finely slice the onions and add to a large saucepan over a medium heat with a splash of olive oil. Cook until soft, about 7 mins.
Step 4.
Mince the garlic and add along with 1 tbsp of the ras el hanout and the chilli (if using) and cook for another 2 mins. Set aside.
Step 5.
In a small pan, toast the seeds until golden, add the remaining ras el hanout and take off the heat. Mix well and set aside.
Step 6.
Once the beetroots are ready, remove them from the oven and slip their skins off. Roughly chop and add to a blender along with the onion mix and vegetable stock. Whizz until smooth.
Step 7.
Transfer the mix back to the saucepan, heat until piping, then taste and add salt.
Step 8.
Pour into bowls and swirl in a spoon of yoghurt. Finely chop the parsley and sprinkle over, top with the seeds and enjoy.
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Notes (1)
C
Cassie G.
a year ago
This was really good, we added some feta
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