Deliciously sweet oven roasted baby beets layered on top of a bed of lush creamy hummus with pops of pomegranate and pine nuts. This is a delicious side dish to serve for lunch or dinner.
Trim baby beets and wash well. Give them a good scrub to remove any excess dirt. Cut larger baby beets into halves or quarters so that they aree similar in size to your smaller whole baby beets.Place baby beets in an oven proof dish. Mix baby beets with olive oil and salt.Cover dish with foil and roast in oven for 30-40 minutes until tender.Once the baby beets are cooked, let them cool down a little and then toss in pomegranate molasses.
Remove pomegranate arils from fruit if required.
Dry toast pine nuts on a frying pan until golden brown.
Wash and remove mint leaves.
In a small mixing bowl, add hummus, Greek yoghurt, crushed garlic and extra virgin olive oil.Mix until well combined and smooth consistency. If the hummus dressing is still too thick, add a little water to loosen it up.
On a large serving plate, spread hummus dressing on the bottom of plate.
Then layer each component on top of hummus, starting with roasted baby beets.
Scatter pomegranate seeds, pine nuts and mint leave over the top.
To finish, drizzle the remaining pomegranate molasses juices left in the bowl from the roasted baby beets.
Season with salt to taste and serve.
Notes
We are not peeling baby beets for this recipe, so clean them well.
Check the baby beets are cooked until fork tender.
You can use larger sized beetroot. I would trim, clean and roast them whole. Then peel the beetroot and cut into smaller pieces.
If you don’t have pomegranate molasses, substitute it with balsamic vinegar.
To save time, you can buy fresh pomegranate arils in a container at greengrocer or frozen arils at a supermarket.
Omit pine nuts for a nut free side dish. Add sunflower seeds instead.
Switch the Greek yoghurt for your favourite vegan-based yoghurt.