Beetroot Buddha Bowl
This colourful and versatile bowl makes for a great, healthy lunch full of greens, protein and healt...
Accompaniments
Beetroot Humous
This super creamy beet hummus featuring our pickled beetroot, lemon, and our secret ingredient - horseradish! Perfect with tortilla chips, pita, or veggies.
Difficulty
Easy
Time
10 minutes
Serves
4
Diet
Vegan
Ingredients
1 Jar Baxters Sliced Beetroot
1 x 400g can chickpeas
1 lemon
2 tsp tahini
100ml good quality olive oil
Salt and pepper
Preparation
Strain beetroot and pat dry on kitchen paper.
Strain chick peas and rinse under cold running water.
Add the beets and chickpeas to a food processor.
Add the tahini, horseradish and season.
Blend until smooth, scraping down the sides to make sure no lumps are left.
With the blender running slowly add the oil in a steady stream and blend until fully incorporated.
Add lemon juice and seasoning to taste.
Serve as the centre of a Crudités platter with peeled rainbow carrots, baby cucumbers, heritage tomatoes, blanched green and white asparagus and mixed variety radish.
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