Vibrant with delicious, earthy flavours
(4 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: 39p per serving
Nutritional Information
Each 105g serving contains
Energy
791kj
189kcal
791kj
189kcal
9%
Fat
8.0g
8.0g
Med
11%
11%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
4.5g
4.5g
Low
5%
5%
Salt
0.46g
0.46g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
753kj/180kcal
Typical energy values per 100g:
753kj/180kcal
Ingredients
2 medium raw beetroots, unpeeled
1tbsp Extra Special Cold-Pressed Rapeseed Oil
1 clove garlic, unpeeled
2tbsp pumpkin seeds
2tbsp flat-leaf parsley, chopped
1tbsp Cheddar, grated
Juice and zest ½ lemon
2 pitta breads
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Wash the beetroots, pat dry, toss in half the oil with the garlic and wrap in a sealed foil parcel. Roast on a baking tray. After 45 mins, add the pumpkin seeds to the tray. Cook for 10 mins, until the beets are tender and the seeds are toasted.
3
Cool a little. Peel the beets and squeeze the garlic out of its skin.
4
Blitz all the remaining ingredients in a processor. Scatter with zest. Serve with griddled pitta slices.