[Recipe 1] ROASTED BEETROOT, BABY CARROT and MACADAMIA SALAD transforms into
[Recipe 2] BEETROOT and PINE NUT HUMMUS
Happy Father’s Day for yesterday daddy readers! We had a delightful weekend, starting with the Nicholas Building Open House on Friday night (one of Melbourne’s most lovely buildings, and a microcosm of small artist’s studios and tiny specialty shops); followed by a perfect coffee in the sun and a spot of art admiration at Commonfolk on Saturday; and culminating in a magnificent manly dinner – Amelia’s Bangers and mash with beer and onion gravy.
I plucked some big fat grass-fed beef bangers from my freezer, having bought them a couple of weeks ago at East Bentleigh Farmers Market, one of our favourites as it has a zero-waste policy, and always has everything I need, including custard tarts and home-made dim sims. I had a lovely morning there with my 6-year old, and we came home with the aforementioned snags, gorgeous baby coloured carrots, and a few bunches of beetroot including striped Chioggia. I set to work roasting the lot for a salad.
The weather has turned decidedly Spring-like over the past two weeks, and this salad, full of flavour and texture with a light scattering of roasted macadamias; made a perfect light dinner.
I reserved a cup of the roasted beetroot and whipped up a fab beetroot hummus the next day, basically my usual hummus with beetroot added and a handful of pinenuts. Delicious! The husband and I polished off a ridiculous amount, and took the rest to work for lunch on sourdough with roast beef and rocket. I made a second batch to test its freezability and it freezes really well. Who knew one could freeze hummus? Not I, and I’m pretty rapt as it’s a great way to avoid gorging.
Oh, right down the bottom of this post I’ve shared my favourite tea towel. A girlfriend gave it to me for my birthday last year (thanks Eileesh)! I used it as the tablecloth for this post but felt it needed to be seen in its entirety. Isn’t it a ripper!
Footnote: The coloured carrots came from the Greens Organic Farm stall. They also deliver to Melbourne’s south/bayside suburbs. The beetroot was purchased at the Peninsula Fresh stall; and my sausages came from Sage Beef. The beautiful bread pictured in my dip photo was from Rustica. These sellers are all regulars at East Bentleigh Farmer’s Market.
Ingredients (serves 4, plus extra beetroot for recipe 2):
3 bunches beetroot, about 1½ kilo (3 lb) total
3 bunches baby carrots, about 500g (1 lb) total
2 tablespoons macadamia oil (or olive oil), plus extra for brushing carrots
Salt and freshly cracked black pepper
150g (5 oz) wild rocket (arugula) or radicchio (Italian chicory) leaves
60g (2 oz) macadamia nuts, roasted and chopped
⅓ cup freshly-squeezed orange juice (from 1 large orange)
2 tablespoons macadamia oil (or extra-virgin olive oil), extra
1 tablespoon apple cider vinegar
1 tablespoon honey, warmed slightly
Preheat oven to 200°C (390ºF).
Prepare dressing by placing all ingredients in a screw-top jar. Shake until combined. Refrigerate until required.
Wash the beetroot and carrots well. Trim the stems leaving about 1cm (½”) intact. If using large and medium beetroots, they can be halved.
Place the prepared beetroot onto a large sheet of foil. Drizzle with oil and wrap them up like a parcel. Place into a heavy baking pan and roast for 40 minutes.
Brush the prepared carrots with a little oil. Remove baking pan from the oven, and place the carrots next to the parcel of beetroot. You can use a small separate baking pan if there isn’t enough room, or lay another tray on top of your roasting pan.
Place everything into the oven and roast for a further 20 minutes until vegetables are just tender.
Macadamias can be placed in the oven for the last 5 minutes to roast.
Remove baking pan from the oven. Wearing gloves, slip the skins off the beetroot with a vegetable peeler or your fingers.
♦ Reserve approximately 200g (7 oz) roasted beetroot for the Roast beetroot and pine nut humus.
Place the remaining roasted vegetables in a large bowl. Add rocket leaves and drizzle with the prepared dressing. Toss lightly until combined. Divide salad amongst four serving plates, and scatter with macadamias.
- Small, young beetroot leaves can be used in your salad in place of the rocket leaves.
- Fussy kid tip: Kids will love the roast baby carrots, but may turn their noses up at the beetroot. Roast a couple of sliced potatoes and pumpkin chunks for them at the same time.
- This salad can be served with sliced oven-baked pork fillets (tenderloins); which require 20 minutes roasting time and can be placed in the oven at the same time as the carrots. Brush them lightly with oil and scatter with cumin. To serve, brush a little of the orange dressing on top!
[Recipe 2] Beetroot and pine nut hummus
Ingredients (makes 2 cups):
400g (15 oz) can chickpeas (garbanzo beans), drained, rinsed; or 1½ cups cooked chickpeas
♦ 200g (7 oz) reserved roasted beetroot, peeled, tops trimmed
1 tablespoon hulled tahini
3 tablespoons lemon juice (from 1 large lemon)
3 tablespoons extra-virgin olive oil
1 garlic clove, chopped
¼ cup (40g) pine nuts
1½ teaspoons dried cumin powder
Process all ingredients until smooth. Add a splash of water if it seems too thick. Season to taste. If using canned chickpeas, you may not need additional salt.
Serve with crusty bread and/or vegetable crudités.
- Beetroot and pine nut hummus can be stored in the fridge for up to 5 days, or frozen for up to 2 months. Defrost overnight in the fridge.