Snacks and sides

Hasselback beetroot with cabbage and dukkah

Swap beetroot in as your main veg for an extra boost of fibre.
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An incredibly versatile vegetable, beetroot is an excellent source of fibre and promotes the growth of healthy bacteria for good gut health. This recipe is simple but doesn’t lack flavour for its’ ease – sweet and tender beetroot is paired with creamy bitter hummus and nutty dukkah for a well balanced meal.

Ingredients

Dukkah

Method

1.Preheat oven to 220˚C. Using a small sharp knife, thinly slice beetroot widthways just short of cutting through base. Place oil, vinegar and honey in a small bowl and stir to combine. Place beetroot on a large roasting tray lined with non-stick baking paper. Brush liberally with vinegar mixture and season to taste.
2.Bake until just tender (25 minutes). Add cabbage and roast until just charred (10 minutes).
3.For dukkah, place ingredients in a small mortar and pestle and coarsely grind; season to taste.
4.To serve, divide hummus between plates. Top with cabbage, beetroot, amaranth and pan juices. Sprinkle with dukkah to serve.

Chilli infused oil is available from supermarkets and specialty food shops.

Notes

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