I love beetroot. It's such a versatile vegetable- I use it in beetroot puree to accompany pan-fried salmon, a colourful feature for a summer salad, as beetroot crisps or just roasted and as a delicious topping for toast like this recipe. Beetroot and balsamic vinegar is also a match made in heaven.
Sorry for the delay and the briefness of this post- I've been rushed off my feet doing some work experience in London. It's really exciting as it is a step towards what I'd like to do in the future and has given me a real insight into the food and magazine industry so I'm really enjoying it!
2 raw beetroots including stalks
Salt and pepper
Small bunch mint leaves
1 can chickpeas (in water)
2 tbsp capers
1/3 cup balsamic vinegar
1/3 cup water
1tbsp cater sugar
1 garlic clove, peeled
Ciabatta ( I used olive ciabatta)
Wash and remove the stalks and peel the beetroot. Chop them into small pieces and in a baking dish. Season with salt and pepper and a good glug of olive oil and then cover with some tin foil.
Roast in a preheated oven at 190 degrees C for about 35-45 minutes until soft.
Meanwhile drain the chickpeas, dry throughly with kitchen towel and then tip out onto a lined baking tray. Drizzle over a little olive oil and roast in the oven for about 30-35 minutes until crispy and golden.
Then add the chickpeas to a bowl and mix with the paprika and a good pinch of sea salt. (These also make a great go-to snack throughout the day!)
Once the beetroot is soft, remove it from the oven and mash in a small bowl using a fork until you have a rough paste.
Place the balsamic vinegar, water and sugar in a small saucepan over a high heat. Once the sugar has dissolved, bring the mixture to the boil and cook for 10 minutes until the mixture has thickened and reduced slightly.
To serve, cut thick slices of the ciabatta, brush them with olive oil and toast on both sides in the hot oven. Then rub each side with the garlic clove and top with a generous serving of the beetroot paste. Sprinkle over the chickpeas, a few capers and some finely chopped mint. To finish, drizzle over some extra olive oil and the balsamic reduction. Serve with the crunchy beetroot stalks.
These make a great small bite before a meal or as tasty canapé for a special occasion.