Buy all ingredients right below the recipe
INGREDIENTS
- 300 g fresh red beetroot
- 40 g olive oil
- 2 cloves peeled garlic
- 250 g cooked chickpeas and 100 g chickpea broth
- 4 g salt
- 30 g tahini paste
- 25 g lemon juice
- 2 sprigs thyme
YOU WILL ALSO NEED
- aluminum foil
INSTRUCTIONS
- 1Preheat the oven to 180 °C.
- 2Wash and dry the beetroot, then place it on a piece of aluminum foil large enough to wrap it. Drizzle with 1 tablespoon of olive oil, add thyme and 1 clove of garlic. Wrap everything in the foil and bake for 35 minutes. Let the roasted beetroot cool.
- 3Then peel it, weigh out 180 g of the roasted flesh, and cut it into 1 cm cubes. Place in a blender, add the cooked chickpeas and their broth, salt, tahini paste, 1 clove of garlic, the remaining olive oil, and lemon juice. Blend for 2 minutes until smooth. Then strain through a fine sieve.
Tip
For preparation, you will also need a blender and a fine sieve. Beetroot prepared this way gains an excellent and distinct flavor. You can prepare a larger quantity this way and use it in other dishes. You can also cook the beetroot until tender in salted water, to which you add thyme and a clove of garlic. However, its flavor will not be as pronounced. Larger pieces of beetroot may need to be baked for up to an hour, or until tender. If you don't have time, use drained pickled beetroot, but the resulting flavor of the dish will be different. On a plate or in a serving bowl, you can drizzle the dish with olive oil and garnish, for example, with sliced radishes.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.