Lightly adapted from
http://dishingupthedirt.com/beets/roasted-beet-chickpea-tacos-with-herb-tahini-sauce/Ingredients
Filling
3 medium sized beets, washed and sliced into 1/2 inch chunks
3 Tablespoons olive oil, divided
1/3 cup pine nuts
4 spring onions, sliced
1 clove of garlic, minced
1 tin of cooked chickpeas, rinsed and drained
1/8 teaspoon cayenne pepper
salt + pepper to taste
Sauce
1 clove of garlic
1 spring onion, diced
1/4 cup tahini
1/4 cup water
1 1/2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1/2 teaspoon honey
1/2 cup basil, finely chopped
1/8 teaspoon crushed red pepper flakes
salt + pepper to taste
Pita bread (1-2 each, depending on hunger)
Directions
- Pre-heat the oven to gas 6.
- Put the beetroot pieces on a baking tray with 1 1/2 tbsp olive oil, salt, and pepper, and mix to coat evenly. Cook for 15-20 mins, turning over with a spoon half way through.
- Toast the pine nuts in a dry frying pan, stirring occasionally. Do stand and watch them as they can burn very quickly! Set aside in a small bowl.
- Heat the remaining 1 1/2 tbsp oil in a pan, and over a low heat cook the spring onions and garlic until brown.
- Add the chickpeas and cayenne, stir, and cook for a further 5 mins or so. Add the cooked beetroot to the pan and stir to mix.
- Meanwhile, make the sauce. Put all the ingredients in a small blender and process until smooth. Adjust seasoning to taste.
- Toast the pitas and then slice open into pockets.
- Spoon in the beetroot & chickpea mixture; sprinkle over the pine nuts; spoon over some of the sauce.
- Serve immediately and be prepared for a slightly messy (but thoroughly enjoyable!) meal.
This recipe tastes even better made with vegetables from
Community Harvest Whetstone :)
