Our veg boxes are so vivid in September/October, studded with colourful organic carrots, beetroots and squashes. This week, beets are the recipe focus and it was a toss-up whether to go for a healthy beetroot dip or beetroot chocolate muffins. We’ve taken the savoury route – recipe from Dr Rupy Aujla and published on BBC food.
Ideally don’t squander the oven cooking time on just 250g of beetroot for the hummus. Double or triple the quantity of beets and reserve enough for choc-beetroot muffins and/or for a scrumptious main meal of Beetroot, lentils, garam masala (I never get tired of eating or recommending that Nigel Slater dish).
As for the beetroot hummus, it would be amazing on Dark Peak rye bread from our friends at Forge Bakehouse. Serve it with a drizzle of tahini and chopped mint leaves, or some kraut or kimchi, or some toasted seeds.