Inspired by the root to fruit concept, this elegant starter combines a beetroot walnut hummus using the earthy sweet roots and a tangy relish of pickled stems.
Ingredients
Pickled stems
Stems from a 500g beetroot (around 50g of stems)
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
½ teaspoon maple syrup
pinch salt
Salad
1 x quantity of beetroot & walnut hummus from the Natural Kitchen Adventures App (uses 500g beetroot)
18 chicory leaves (from approx 2-3 heads of pink chicory/endive)
A handful of pea shoots (or watercress, rocket etc)
Instructions
Wash and trim the beetroot stems, and cut into ½ cm pieces. Place in a bowl and pour over the vinegars, syrup and salt. Stir, cover and leave to 'pickle' for at least 1hr.
Meanwhile make up the hummus as per the recipe.
When ready to plate up spoon a dollop of the hummus across a plate, and stick in 3 chicory leaves, sprinkle over a couple of teaspoons of the pickled stems with a little of the pickling liquid, then top with a handful of greens such as peashoots, watercress or rocket.
Serve!
Recipe by Ceri Jones Chef at https://cerijoneschef.com/beetroot-walnut-hummus-chicory-leaf-pickled-beetroot-stems/