Winter In Season – Beetroot

A colourful favourite in the garden, Beetroot is in season and ready to harvest now!

There are so many things you can do with ruby-red beets, here are some of our favourites;

  • Beet & Bean Burgers
  • Beetroot & Walnut Salad
  • Beetroot & Goats Cheese Pizza
  • Pickled Beetroot
  • Beetroot Chutney
  • Beetroot Couscous
  • Carrot, Beetroot, Apple & Celery Juice
  • Beetroot & Carrot Soup
  • Beetroot & Chocolate Cupcakes

Our pick of the bunch however, is this scrumptious Roasted Beet Hummus! Ready in just over an hour and a half, and perfect for your next grazing table!

Roasted Beet Hummus


  • 1 small beet
  • 1 x 425g can chickpeas (drained)
  • 1 large lemon (zested)
  • 1/2 large lemon (juiced)
  • 1 pinch each of salt and black pepper
  • 2 large cloves garlic (minced)
  • 30g tahini
  • 60ml extra virgin olive oil


  1. Preheat an oven to 190 degrees C, remove the stem and most of the root from the beet, scrub and wash underwater until clean.
  2. Lay beet in foil, drizzle on a bit of olive oil and wrap tightly. Roast for one hour or until tender and a knife inserted falls out without resistance. Allow to cool
  3. Once beet has cooled, peel and quarter it, then placing into a food processor. Blend until only small bits remain.
  4. Add remaining ingredients except for olive oil and blend until smooth
  5. Drizzle in olive oil as the hummus is mixing
  6. Taste and adjust seasoning as needed, adding more salt, lemon juice, or olive oil if needed. If too thick, add a dash of water.

This recipe featured as part of our #MakeItMonday series – follow us on Facebook and Instagram for more!

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