Monday, August 2, 2010


This is the second year I've grown beetroot and I've found them pretty easy.  Although this year a few have grown wonky and skinny - I think I planted the seedlings too close.  I planted the usual variety as well as some golden and white beetroots.  Anyway, they are well and truly ready to be eaten.  So today I cooked up some beetroot hommus and beetroot and chocolate chip muffins.  The kids of course loved the muffins - anything sweet goes down well.  We'll see how the hommus fares in the sandwiches tomorrow. 

Beetroot Hommus

3 medium beetroots
1 can chickpeas
1 tbs tahini
2 tbs lemon juice
1/2 tsp cumin
1/2 tsp salt
1 tbs extra virgin olive oil

Cut and peel the beetroot into 3cm pieces.  Place it in a roasting pan with 1/2 cup of water and cover with foil.  Bake in oven 180º for 45 minutes.  When cooked, put it into a food processor and blend together with all of the other ingredients.  Blend until smooth.  

Beetroot & Choc Chip Muffins

1 large grated beetroot
175g plain flour
1 tsp baking powder
2 tbs cocoa
2 eggs
1/4  cup soy milk
60g softened butter
1/4 cup vegetable oil
3/4 cup caster sugar
3 tbs chocolate chips

Sift together the flour, baking powder and cocoa in a bowl.  In a separate bowl whisk the eggs with milk.   In a food processor, mix together the butter, oil and caster sugar until creamy.  Gradually add the milk and egg mixture and then transfer to a bowl.  Fold through the flour mixture,  grated beetroot and chocolate chips.  Spoon mixture into greased muffin tin and bake for 20-25 minutes.  Cool in tin for a few minutes, then turn onto a cooling rack.  When cool sift icing sugar over the top for decoration.


  1. Love it. Will be watching in great anticipation. Love recipes.

  2. Book marking this. Since I don't really have much idea what to do with our beetroot.


Related Posts with Thumbnails