Name: Hasselback beetroot with cabbage and dukkah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 beetroot (220gm each), scrubbed and halved; 2 tbsp chilli infused extra-virgin olive oil (see note); 80 ml (1/3 cup) malt vinegar; 2 tbsp honey; ½ sugarloaf cabbage (about 250gm), cut into wedges; 200 gm store-bought hummus; 1 cup (firmly packed) baby amaranth leaves; Dukkah; 2 tbsp smoked almonds, chopped; 1 tsp pink peppercorns; 1 tbsp each toasted sesame seeds, cumin and coriander seeds

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

2 beetroot (220gm each), scrubbed and halved

2 tbsp chilli infused extra-virgin olive oil (see note)

80 ml (1/3 cup) malt vinegar

2 tbsp honey

½ sugarloaf cabbage (about 250gm), cut into wedges

200 gm store-bought hummus

1 cup (firmly packed) baby amaranth leaves

Dukkah

2 tbsp smoked almonds, chopped

1 tsp pink peppercorns

1 tbsp each toasted sesame seeds, cumin and coriander seeds

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

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

Linkedin Instagram

Styling by Steve Pearce

Ingredients

Method

Related stories

About your privacy