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Beetroot meze platter

Name: Beetroot meze platter
Yield: 4
Ingredients: Beetroot chips; 2 beetroots, peeled; vegetable oil, for frying; sea salt, to taste; Beetroot salsa; 100g beetroot, cooked, peeled and evenly chopped; 1 x 400g tin butter beans, drained; a handful of fresh coriander leaves, chopped; 1 garlic clove, crushed; zest of 1 lemon; Beetroot hummus; 1 x 400g tin chickpeas, drained; 125ml (½ cup) plain yoghurt; juice of ½ lemon; 1 garlic clove, crushed; 1 red chilli, seeded; a handful of fresh coriander, stalks removed; 100g beetroot, cooked and peeled; salt and freshly ground black pepper, to taste; beetroot baby greens, to garnish (see Cook’s Tip); green olives, to serve; breadsticks, to serve

February 20, 2009 (Last Updated: January 11, 2019)

To make our cover recipe, omit the beetroot chips and hummus. Serve the beetroot salsa with 100g goat’s cheese, toasted ciabatta and mixed olives. Garnish with beetroot baby greens.

Cook’s tip: Find beetroot baby greens at selected Spar and Fruit & Veg City stores; Magic Herbs, 022-931-3209; or Kazi Farms, 079 509 3494.

Print Recipe

Beetroot meze platter

Serves: 4

Cooking Time: 1 hr 10 mins

Ingredients

Beetroot chips
2 beetroots, peeled
vegetable oil, for frying
sea salt, to taste
Beetroot salsa
100g beetroot, cooked, peeled and evenly chopped
1 x 400g tin butter beans, drained
a handful of fresh coriander leaves, chopped
1 garlic clove, crushed
zest of 1 lemon
Beetroot hummus
1 x 400g tin chickpeas, drained
125ml (½ cup) plain yoghurt
juice of ½ lemon
1 garlic clove, crushed
1 red chilli, seeded
a handful of fresh coriander, stalks removed
100g beetroot, cooked and peeled
salt and freshly ground black pepper, to taste
beetroot baby greens, to garnish (see Cook’s Tip)
green olives, to serve
breadsticks, to serve

Instructions

For the beetroot chips, preheat the oven to 100ºC.

Use a mandolin or a vegetable peeler to slice the beetroot into paper-thin slices.

Heat the oil in a medium-sized saucepan over a moderate heat. Fry the beetroot chips for about 20 seconds. Drain on paper towel, arrange the chips on a baking tray and season. Dry the chips in the oven until crisp, about 45 minutes – 1 hour.

For the salsa, combine all the ingredients and spoon into a bowl.

For the hummus, purée all the ingredients in a food processor until smooth. Spoon into a serving bowl.

Arrange the beetroot chips, salsa and hummus on a serving platter. Scatter the beetroot baby greens over and serve with green olives and breadsticks.