Peel and cut the beetroot into chunks and using a little oil saute the carrots in an oven-proof saucepan. After 5 minutes cover the beetroot with a little water until just level with the top of the vegetables and place in the oven for an hour. Remove once the beetroot is soft.
Allow the beetroot to cool slightly then add all remaining ingredients to the pan. TAKE CARE WITH ANY HOT PAN HANDLES!
Blitz the ingredients together using a stick blender, season to taste. Adjust other flavourings to suit your own taste. For example, you may wish to add a little more lemon, garlic or tahini. Delicious served warm.
This recipe would also work well with other vegetables like butternut squash, carrots or with pulses like butter beans. You could just as easily use leftover roasted vegetables.
Amount Per Serving
Calories 290Calories from Fat 243
% Daily Value*
Saturated Fat 4g25%
Vitamin A 27IU1%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •