It was only a matter of time until I tried to make some of these. As it was my first go I made sure the recipe was a simple one, I gave them a quick spray with canola oil and slow baked at 90°C for about an hour. Once out of the oven a sprinkling of salt was all they needed. Many thanks to my friend Belinda for giving me the kale fresh from her garden.
I’m always looking for healthy snacks as the immediate options are so lacklustre. Carrot stick anyone? So, I was really thrilled when I found Karen Martini’s recipe for roasted beetroot, cinnamon and pomegranate dip. It was really easy to create a low-fat version and whether you eat it on the recommended flat bread or a rice cracker it tastes fab. A word of warning though, don’t wear a white t-shirt when you make it.
900g medium beetroot, washed well, trimmed and cut in sixths
Extra-virgin olive oil (I just used a spray.)
Freshly ground black pepper
2 tsp ground cinnamon, plus extra
1 tsp ground allspice
½ tsp chilli powder (or to taste)
300g thick plain yoghurt (I used 1%fat greek, tasted great.)
100ml pomegranate molasses
2 handfuls pomegranate seeds
1 handful mint leaves
1. Preheat the oven to 180C fan-forced or 200C conventional.
2. Place the beetroot pieces into a roasting dish, drizzle with oil, season with salt and pepper, add the cinnamon and allspice and toss through to evenly coat. Add a splash of water to the dish, cover with baking paper and foil and roast for one hour.
3. After an hour, remove the paper and foil and bake for about another 15 minutes. The beetroot should be tender and starting to caramelise. Remove from the oven and set aside to cool.
4. Once cooled, puree the beetroot with the chilli powder until smooth. Add the yoghurt and pomegranate molasses and process until combined. Adjust the seasoning, then spread on to a serving plate, crumble over some feta, sprinkle a little cinnamon, scatter over the pomegranate seeds and mint and serve with flat bread.
Makes a large batch, I made half this quantity.