Roasted Golden Beetroot With Garlic and Rosemary
The perfect combination
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50 Minutes
-
Serves 2
45 mins
Serves 8
What you'll need…
- 600g carrots
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 garlic bulb
- Juice of 1 lemon
- 120ml extra virgin olive oil
- 400g can of chickpeas, drained and rinsed
- Rose harissa
- Flatbreads, to serve
The method
1
Heat oven to 200C/180C fan/gas 6.
2
Cut the carrots into large chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves.
3
Place onto a baking tray and roast in the oven for 40 mins or until caramelised.
4
Once cool, squeeze the garlic cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, chickpeas, and some seasoning.
5
Blitz until smooth, swirl through some spicy rose harissa.
6
Serve with flatbreads, enjoy!
Recipe from BBC Good Food
