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

Hasselback beetroot with cabbage and dukkah

Swap beetroot in as your main veg for an extra boost of fibre.

Serves 2

Prep

15M

Cook

30M

Total

45M

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.