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Friday, 10 March 2017

Beet-a-ganouch,Sweet Chili Beetroot, Sumac Yogurt, Toasted Pine Nuts...

Happy Friday. 

Today I have another yummy beetroot recipe to share with you.

Dan Doherty, Chef Director of Duck & Waffle, has teamed up with Love Beetroot to create new recipes packed with superfoods and brimming with flavour, perfect for sharing or side dishes. Today I am sharing another one of their dishes:

Beet-a-ganouch, sweet chili beetroot, sumac yogurt, toasted pine nuts:

Serves 4

  • 1 Aubergine
  • 1 packet Sweet chili beetroots
  • Sprig thyme, leaves only 1 teaspoon ground cumin, toasted
  • 1 tablespoon Tahini
  • Pinch sumac
  • 1 table spoon yogurt
  • Lemon, juiced
  • 1 garlic clove, peeled
  • pinch Parsley
  • 10g pine nuts
  • Sea salt
  • Black pepper
  • Pinch coriander leaves

  1. Preheat your oven to 200 degrees.
  2. On a gas hob, blacken the skins of the aubergine until burnt. It’s best to skewer it so you can hold at a safe distance.
  3. When all blackened, place into a roasting tray and put in the oven for 10 minutes to soften.
  4. When ready, split open and scoop out the flesh, and roughly chop so it’s broken down.
  5. In a food processor, add the beetroot, tahini, toasted cumin, thyme leaves, garlic and lemon juice and blitz until smooth. Season with salt and pepper.
  6. Take out and into a bowl, add the aubergine and stir through.
  7. In a dry frying pan, toast the pine nuts until golden.
  8. Serve the beetroot and aubergine mix in a bowl, and add a good spoon of yogurt on top.
  9. Sprinkle over the pine nuts, sumac and coriander leaves to finish.

Recipe and image courtesy of Love Beetroot.

You may also like:

Valentine's (Be My) Baby Beetroot Tarte Tatin, Honey & Thyme, Cheddar Pastry.

Sweet Chili Beetroot & Ricotta Filo Tarts, Nigella Seeds.


How To Make Dan Doherty's Mild Malt Beetroot Dip With Feta, Sesame & Lime.

Let me know in the comments below if you get to try any of these recipes 😃


1 comment

  1. This looks so pretty and tasty! :)

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!


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