Beetroot ‘houmous’ with sautéed beet tops

Beetroot ‘houmous’ with sautéed beet tops

By
From
The Natural Cook
Serves
6–8
Photographer
Laura Edwards

I like my food to be as colourfully diverse as possible (plus that’s a good way of getting all the nutrients our bodies need). Beetroot ‘houmous’ is a beautiful vibrant magenta and looks almost too good to eat.

Ingredients

Quantity Ingredient
1 quantity Boiled beetroot, still warm
1/4 lemon, juiced
4 tablespoons live natural yogurt
3 tablespoons extra virgin olive oil, plus more for the beet tops (if using)
1 garlic clove, crushed
1 teaspoon cumin seeds, toasted and crushed

For the beet tops (optional)

Quantity Ingredient
beetroot tops, stalks finely chopped, leaves washed thoroughly and shredded
1 teaspoon cumin seeds

Method

  1. Quarter the warm beetroots and put them in a blender. Add the lemon juice, yogurt, extra virgin oil, garlic and cumin, then blend to a smooth purée and allow to cool.
  2. If you have the beet tops, sauté them in a little more olive oil for two minutes, then add the cumin seeds. Dress the beetroot purée with the greens and serve with bread or raw vegetable crudités.

Storage

  • Both the boiled beetroots and the ‘houmous’ will keep well in sealed containers in the fridge for four days. Make sure the containers are non-porous (ceramic is good), or they will stain. Return both to room temperature before serving.

Cook natural

  • Look for root veggies that still have their leaves on. The leaves perish more quickly than the root, therefore are a good indication of their freshness, and some are also good to eat. Beetroot tops and stalks are delicious, as are turnip greens, which are cooked into a pasta sauce in Italy. Radish tops are good, too, especially in soup. You can also eat courgette and squash leaves and stems, although they are harder to get hold of unless you grow your own. Try cooking them with some garlic, ginger and coconut milk. And you can cook any of these less commonly used greens in the same way as you would winter greens.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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