Thursday , May 13 2021
Recipe: Rainbow Roots on Toast 1

Recipe: Rainbow Roots on Toast

Recipe: Rainbow Roots on Toast 2

Joey O’Hare and Katy Taylor offer us this super colourful dish that’s sure to bring a smile to your face!

Joey O’Hare and Katy Taylor from Suffolk are recipe writers and describe themselves as vegcentric. Joey, who studied at Ballymaloe Cookery School in Ireland, appeared on Masterchef the Professionals in 2015 and has worked as a chef in restaurants, private homes and food start ups. Together with Katy, they offer Zoom masterclasses, cookery videos, wine tutorials and more!

Find Joey and Katy on Instagram

Pre-cooked vacuum-packed beetroot? They’re nutritious, frugal and widely available, so how can we make the most of them..? Plastic packaging aside (alas) they are one of our favourite ingredients for quick, tasty, healthy dishes such as this one.

In this recipe we whizz up the cooked beetroots with a little salty feta and a tablespoon of creamy tahini which enriches the mouthfeel of this dip hugely; the tahini’s bitter edge works well to curtail the natural sweetness of the beetroot. A smidge of garlic, a squeeze of lemon and some seasoning and you’re good to go!

We dollop this beetroot dip on top of well charred sourdough, and load it with some ras-el-hanout roasted carrots. It ‘reads’ a little strange, yes, – carrots on toast?? but trust us, you’ll love it! The honey, sea salt and chilli work magic on the carrots, lending such a complex sweet/salty/spicy flavour profile, and brilliant texture too.

And the flavour hack?Dukkah, without question! Dukkah lifts this dish up no end; it adds further layers of gentle spices and lovely crunch. If your dukkah stash has run dry (gasp!) any toasted and coarsely chopped nut will work.

Serves Two

INGREDIENTS

FOR THE BEETROOT DIP
250g of pack cooked beetroot
75g of feta
½ lemon, juice only
½ tsp of flakey sea salt
1tbsp of tahini
½ clove garlic, or 1 small clove, finely minced

FOR THE RAS-EL-HANOUT ROASTED CARROTS
4-6 carrots, depending on size
2 cloves of garlic
6 spring onions

2tbsp of olive oil
1tsp of ras-el-hanout
¼ tsp of flakey sea salt
¼ tsp of dried chilli flakes
2tbsp of runny honey or maple syrup

TO SERVE
Sliced sourdough
Dukkah
Fresh thyme leaves
A little crumbled feta, optional
Drizzle of extra virgin olive oil

METHOD
Preheat the oven to 200°C and have an oven rack near the top.

Prep your veggies: chop the carrots on a sharp angle; if they are organic there’s no need to peel them. Peel and finely slice the garlic cloves. Top and tail the spring onions – removing as little as possible – and peel away the outer layer only if it looks dry and papery.

Toss the carrots, garlic and spring onions in a small mixing bowl with the olive oil, ras-el-hanout, sea salt, dried chillies, and honey or maple syrup to coat evenly. Tip this onto a roasting tray lined with parchment or greaseproof paper, and roast at the top of the preheated oven for 18 minutes. The honey or maple syrup will encourage the carrots to char well and build up deliciously complex flavours.

Meanwhile, make your beetroot dip. Start by crushing or mincing the garlic very finely, then combine everything in your blender and whizz until ultra smooth and creamy. Taste for seasoning, then pop this in the fridge.

When your carrots are nearly roasted, toast your sourdough. We find a ‘strong char’ here is really key: it gives more of a ‘buffer’ against soggy toast, and the bitter, smokey flavours of ‘burnt toast’ are truly fantastic amongst the sweetness and spice of the carrots, and the earthy, tangy nature of the beetroot dip.

Load the charred sourdough with beetroot dip followed by a good pile of the carrots and onions. Top with dukkah, perhaps a little more crumbled feta, some fresh thyme leaves, a squeeze of lemon, and a few drops of your best extra virgin olive oil.

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