Roast Rainbow Carrots & Beetroots with Beetroot Walnut Hummus & Gomashio

Eat the rainbow with this vibrant dish of roast carrots and beetroots with beetroot walnut hummus & gomashio – serve with fresh bread – delicious!

roast-rainbow-carrots-beetroots-with-beetroot-walnut-hummus-gomashio 1

You eat with your eyes?

I love the deeply purple hue of this beetroot hummus topped with the equally lovely multi coloured carrots? Itโ€™s a feast for the eyes and the belly.

Roasting veg is an easy way to enhance the flavour and transform them into the key element of a meal and I think this is true of roast carrots as they are substantial and pretty filling.

This is a classic Niki recipeโ€“a mix of parts which come together to make something greater than its parts.

I love layering flavours and textures; robust roast carrots and beetroot, earthy nutty beetroot walnut dip, the crunchy/salty sesame sprinkles and fluffy flatbread.

And the slightly sweet dressing with date syrup compliments the earthy beetroot perfectly.

I added some tangy gherkins as a toppingโ€“this is optional but adds a brilliant contrast.

This dish is great as a snack or main meal. And would work perfectly as part of a mezze with extra dishes like salads, crispy roast potatoes and more dips.

My organic box provided the gorgeous rainbow carrots and beetroot and this recipe provided a simple and delicious way to use them up.

This recipe is completely customisable; Use any roast veg and you can swap the beetroot hummus for red pepper dip or classic hummus.

roast-rainbow-carrots-beetroots-with-beetroot-walnut-hummus-gomashio 1a

Roast Rainbow Carrots & Beetroots with Beetroot Walnut Hummus & Gomashio

Eat the rainbow with this vibrant dish of roast carrots and beetroots with beetroot walnut hummus & gomashio - serve with fresh bread - delicious!
Prep time: 30 mins
Cook time: 1 hr
2-4 servings
No ratings yet

Ingredients

  • 8 rainbow carrots trimmedโ€“or carrots of choice
  • 4 beetroot: washed trimmed and cut into quarters
  • 2 tbsp olive oil
  • Sea salt
  • Black pepper

For the beetroot hummus

  • 200 g of cooked beetroot or 1 pack of organic vac packed beetroot
  • Juice of 1 lemon
  • 1 peeled garlic cloves
  • 2 tbsp tahini
  • 1-2 tbsp extra virgin olive oil
  • Hand full of toasted walnuts
  • 1 tsp cumin seeds
  • 1/2 tsp sea salt

For the dressing

  • 1 tbsp date syrup
  • 1 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • Pinch sea salt flakes

For the gomashio

  • 3 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • 1/2 tsp sea salt

For the flatbreads

  • 150 g wholemeal self-raising flour
  • 1 tsp baking powder
  • Pinch salt
  • 75 ml water
  • 2 tablespoon plant-based yogurt

For topping

  • Gherkins

Instructions

For the roast veg

  • Pre heat your oven to 180c.
  • Place the veg on a baking tray and coat in olive oil, salt and pepper.
  • Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them, as they will cook at varying times.

To make the beetroot hummus

  • Dry toast your walnuts in a pan until lightly toasted. Allow to cool.
  • If using pre cooked beetroot, drain the beetroots and then tip them into your blender.
  • Add the garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.
  • Blitz until smooth (approx 2 minutes)
  • Season to taste

To make the dressing

  • Add the ingredients to a bowl or mason jar and mix well to combine.

To make the gomashio

  • Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.

To make the flatbreads

  • In a large bowl, add the flour and salt. Stir to combine.
  • Now add the water and yogurt, mix thoroughly to combine.
  • Then transfer to a floured board.
  • Knead for a few minutes until you get a springy dough.
  • Heat a large griddle pan or frying pan to medium.
  • Divide the dough into four, then roll out the first flatbread.
  • Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
  • Repeat.
  • Keep the flatbreads warm on a plate covered with a clean cloth.

To serve

  • Top the beetroot dip with the roast veg. Sprinkle with gomashio, drizzle with the dressing and top with gherkins.
  • Serve with the flatbreads.
Print Recipe Pin Recipe Share on Facebook
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Carrots, Beetroot or Walnuts

Discuss this Recipe with Niki
Rebel Recipes Website Blog Top 10 Healthy & Light 1a

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Buy Me a Coffee

If you’ve enjoyed using my recipes, I’d love you to support my blog.

I’ll be cooking up a plateful of super-delicious vegan recipes here over the coming months.

To support my work, promote the vegan message far and wide, and of course help keep Dill in kittie food, you can buy me a coffee here.

Thank you, and much love, Niki xxx

(Payments via Ko-Fi are processed by Stripe, a global payments platform certified to the the most stringent level of certification available in the payments industry.)

Wait...Before You Go

Get my Free Top 5 Recipes using Herbs eBook...

Rebel Recipes Website Top 5 Herbs eBook Image