Beetroot is incredible! As a kid, unless it was literally so vinegary it would make your mouth pucker, I wasn’t interested in beetroot at all. I couldn’t appreciate the earthy flavour of straight up beetroot at all. It’s funny how tastebuds change so much as you grow – now I eat beetroot any way I can get it! I still have a soft spot for pickled beetroot and can easily get through a jar in a day, but that’s really quite dirty and disgusting. This recipe is far more sophisticated than a jar of crinkle cut beetroot and if you serve it to people they’ll think you’re fancy AF.
300g (about 3 medium sized) beetroot, washed
Can of white beans, drained (I used butter beans as that’s what I had but cannellini beans would be fine too, probably chick peas as well! If you can get them in unsalted water that’s great as you can keep the liquid for another recipe!)
Bunch of mint
Clove of garlic
Juice of half a lemon
Tablespoon Greek yoghurt
Olive oil – About 4 tablespoons
Vinegar to taste (see method)
Salt and pepper
Preheat oven to 180 °c. Take a piece of baking paper and make a little parcel for your beetroot. Drizzle the beets in oil and pop into your parcel. Roast in the parcel for around 45 minutes to an hour depending on the size of your beetroot. Once cool enough to handle, rub the beetroot to get the skins off. Chop into chunks and throw into a food processor fitted with an S blade. Add in the Greek yoghurt, the leaves from the bunch of mint, the garlic lemon juice, olive oil and salt and pepper. Pulse until blended. Taste it and if it’s not quite tangy enough for you either add in white wine vinegar, cider vinegar or balsamic vinegar to ramp up the acidity!
Serve with my tabbouleh recipe or scoop up with pitta breads and crudités.