|Ready in 10 mins||Makes 6 Serves|
TO SERVE (OPTIONAL)
- ½ cup chopped roasted hazelnuts
- ½ tsp sumac
- chopped or torn mint leaves
Preheat oven to 180°C/350°F fanbake and line an oven tray with baking paper for easy clean-up. Place beetroot on tray with oil, sugar, salt and pepper and toss to coat. Spread out in a single layer and bake until tender and just starting to caramelise (35-40 minutes).
Transfer to food processor with all remaining ingredients except hazelnuts, sumac and mint and whizz to a smooth purée. Adjust seasonings to taste. Serve topped with a sprinkle of hazelnuts and/or sumac and mint, if desired. If not using at once, it will keep for a week in the fridge and freezes well.