As Autumn draws in there seems to be. Glut of fresh beetroot in the shops. Pickled beetroot has been a mainstay in my family fridge and garden as far back as I can remember. In fact I can see dad & Gran now boiling and pickling huge glass jars of the stuff. Bright purple staining their hands.
Having tasted a smoked beetroot this week at SHU Belfast, from chef Brian McCann I wondered what else I could do with the stuff.
On Friday as I finished preparing for the dinner party I found four bulbs at the back of the fridge nearly at the end of their life.
A can of butterbeans from the larder, some ex virgin olive oil to bind, salt, pepper, garlic and that Middle Eastern marvel Tahini whizzed together with a handful
Of chickpeas left over from a salad made the most cerise humus I've ever seen.
Perfect for dipping into with flat bread or carrot chunks. The flavour is earthy, the tahini bringing a dry depth which was balanced by the olive oil.
I think I may have found my latest craze and its pink. What more can I say?
I think I'm going to try making humus with other winter veggies - carrots or butternut squash are next up.
That's it for now ...
Salt & Sparkle = Life Remarkable
Photos taken on my iPhone