Recipe

Beets & Hummus

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Beets & Hummus

Roast beetroot & red onion with wholesome barley. Topped with hummus, rocket & toasted almonds.




Ingredients to serve 2

  • ½ x red onion – slice (1cm)
  • 2 x beetroots – peel & cube (1½ cm)
  • 100ml x hummus
  • ¾ cup x barley – rinse
  • 40g x rocket
  • 30g x almonds
  • olive oil (from your pantry)olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x red onion – slice (1cm)
  • 4 x beetroots – peel & cube (1½ cm)
  • 200ml x hummus
  • 1½ cups x barley – rinse
  • 80g x rocket
  • 60g x almonds
  • olive oil (from your pantry)olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Barley: Place a pot on medium-high heat, add the barley and pour in boiling water (enough to cover by 5cm, no salt). Bring to the boil and cook for 25-30 minutes until cooked, but with a slight bite. Drain. Season with salt and drizzle with a little olive oil.

Step 3

Roast beetroot and red onion: Place on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer and roast for 20-25 minutes until golden and cooked.

Step 4

Almonds: Place on a tin foil lined baking tray and roast for 5-8 minutes until browned. Remove and set aside to cool down slightly, before chopping roughly.

Step 5

Serve the barley, roast beetroot and red onion with the rocket and hummus and sprinkle over the toasted almonds.



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