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beetroot, peeled and cut into wedges 2 tbsp extra virgin olive oil 1 tsp sugar 1 tsp salt ground black pepper, to taste 2 x 400g/14oz can cannellini beans, rinsed and drained, or 2½ cups cooked cannellini beans 2 cloves garlic, coarsely chopped ¼ cup natural yoghurt 2 tbsp lemon juice 2 tsp pomegranate molasses or Balsamic Glaze (see page 200) TO SERVE (OPTIONAL) ½ cup chopped roasted hazelnuts ½ tsp sumac chopped or torn mint leaves
© Annabel Langbein Media
TO SERVE (OPTIONAL)
Preheat oven to 180°C/350°F fanbake and line an oven tray with baking paper for easy clean-up. Place beetroot on tray with oil, sugar, salt and pepper and toss to coat. Spread out in a single layer and bake until tender and just starting to caramelise (35-40 minutes).
Transfer to food processor with all remaining ingredients except hazelnuts, sumac and mint and whizz to a smooth purée. Adjust seasonings to taste. Serve topped with a sprinkle of hazelnuts and/or sumac and mint, if desired. If not using at once, it will keep for a week in the fridge and freezes well.
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