Beetroot & Broccoli Hummus Salad

Welcome to a world where colors dance on your plate and flavors burst with every bite. Today, we’re diving into the realm of Beetroot Hummus Salad – a tantalizing fusion of earthy roasted beetroots, creamy tahini, and a vibrant array of fresh salad ingredients.

The Star Ingredients:

• Roasted Beetroots: These vibrant gems lend their earthy sweetness and stunning hue to our hummus, providing a nutrient-rich base for our salad.
• Tahini: A creamy and indulgent paste made from sesame seeds, tahini adds depth of flavor and a silky texture to our hummus.
• Garlic: Just a hint of minced garlic infuses our hummus with its aromatic essence, elevating the overall flavor profile.
• Salt & Pepper: The dynamic duo of seasoning, salt, and pepper, ensures our hummus is perfectly balanced and seasoned to perfection.
• Lemon Juice: A splash of bright citrus juice brightens up our hummus, adding a zesty kick and a touch of acidity.
• Broccoli: Tender roasted broccoli florets bring a delightful crunch and a burst of green goodness to our salad.
• Rocket & Coriander: A vibrant mix of peppery rocket and fresh coriander leaves adds layers of freshness and flavor to our salad.
• Cooked Quinoa: Nutty and nutritious, cooked quinoa adds satisfying texture and protein to our salad, making it a hearty and wholesome meal.
• Pine Nuts & Sesame Seeds: Toasted pine nuts and sesame seeds contribute a delightful crunch and nutty flavor, elevating our salad to new heights.
• Olive Oil: A drizzle of extra virgin olive oil ties everything together, adding richness and depth to our salad.
• Salt & Pepper: To season and enhance the flavors of our salad, a sprinkle of salt and pepper is all it takes.

Method:

Roast the Beetroots: Preheat your oven to 400°F (200°C). Wash and trim the beetroots, then wrap them individually in aluminum foil. Roast in the preheated oven for 45-60 minutes until tender. Allow them to cool slightly, then peel and chop into chunks.

Prepare the Hummus: In a food processor, combine the roasted beetroots, tahini, minced garlic, salt, pepper, and lemon juice. Blend until smooth and creamy. Adjust seasoning to taste.

Roast the Broccoli: Meanwhile, cut the broccoli into florets, toss with olive oil, salt, and pepper, then roast in the oven until tender and slightly charred.

Assemble the Salad: In a large mixing bowl, combine the rocket, coriander, cooked quinoa, pine nuts, and sesame seeds. Add the roasted broccoli and drizzle with olive oil. Season with salt and pepper.

Serve: Spread a generous dollop of beetroot hummus onto plates or bowls. Top with the salad mixture and lightly toss to coat.

Garnish: Finish with an extra sprinkle of sesame seeds and chopped coriander for a vibrant finish.

Indulge in the delightful flavors and vibrant colors of our Beetroot Hummus Salad – a feast for the senses that nourishes both body and soul. With each bite, savor the harmonious blend of earthy beetroots, creamy tahini, and fresh salad ingredients, knowing that you’re treating yourself to a meal that’s as nutritious as it is delicious.

Beetroot & Broccoli Hummus Salad

Recipe by wildfoodjourneyCourse: Salads

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calorieskcal

Ingredients

• FOR THE BEETROOT HUMMUS

• 2 medium-sized beetroots

• 2 tablespoons tahini

• 2 garlic cloves

• salt and pepper to taste

• juice of 1 lemon

• FOR THE SALAD

• 1 head of broccoli, roasted

• 2 cups rocket (arugula)

• 1/2 cup coriander (cilantro) chopped

• 1 cup cooked quinoa

• 1/4 cup pine nuts, toasted

• 2 tablespoons sesame seeds, toasted

• 2 tablespoons olive oil

• juice of 1 lemon

• salt and pepper to taste

Directions

• For the beetroot hummus – Preheat your oven to 400°F (200°C).
• Wash and trim the beetroots, then wrap them individually in aluminum foil and drizzle them with olive oil. Place them on a baking tray. Cut the broccoli into florets and spread them out on another section of the baking tray.
  Drizzle the broccoli with olive oil, salt, and pepper as well. Place the baking tray in the preheated oven and roast the beetroots for 45-60 minutes until the beetroots are tender and the broccoli for 20-25 or until slightly charred.
• Once the beetroots are cooked, allow them to cool slightly, then peel off the skins. Chop the beetroots into chunks. Set the broccoli aside.
• In a food processor, combine the roasted beetroots, tahini, minced garlic, salt, pepper, and lemon juice. Blend until smooth, scraping down the sides as needed. Adjust the seasoning to taste if necessary. Set aside.
• In a large mixing bowl, combine the rocket, chopped coriander, cooked quinoa, toasted pine nuts, and sesame seeds.
• Drizzle the olive oil and lemon juice over the salad ingredients. Season with salt and pepper to taste.
• Add the roasted broccoli to the salad mixture and toss gently to combine.
• To Serve, Add the beetroot hummus to the salad, toss to mix. Add additional sesame seeds and chopped coriander if desired.
• Serve immediately and enjoy your vibrant and flavorful Beetroot Hummus Salad!