Kitchen Appliances
Get inspired
Sale
Braun MultiQuick System
The world’s largest attachment system* for unlimited versatility.
Holiday Sale
Preheat oven to 220 °C, wrap beet in foil and place on a baking sheet. Roast for about 45 minutes or until just tender. Allow to cool before handling.
While the beet is cooking, add the chickpeas, tahini, ricotta, lemon juice, garlic, coriander, salt and pepper to the blender jug. Secure the lid and turn on the machine. Select the chop program and turn the iTextureControl dial to smooth.
Remove the skin of the beet with a paper towel. It should peel off easily after being cooked. Remove any skin that doesn’t come off with a paring knife or a vegetable peeler. Trim the root end and cut the beet into 4 pieces. Add to the ricotta mixture.
Secure the lid and turn on the machine. Run the blender again on chop and smooth. Run a total of 3 times (about 90 seconds) to ensure the beet is smooth.
Taste, and correct seasoning if needed. Transfer to a bowl and garnish with fresh mint, sunflower seeds and a generous drizzle of olive oil.
Preheat oven to 220 °C, wrap beet in foil and place on a baking sheet. Roast for about 45 minutes or until just tender. Allow to cool before handling.
While the beet is cooking, add the chickpeas, tahini, ricotta, lemon juice, garlic, coriander, salt and pepper to the blender jug. Secure the lid and turn on the machine. Select the chop program and turn the iTextureControl dial to smooth.
Remove the skin of the beet with a paper towel. It should peel off easily after being cooked. Remove any skin that doesn’t come off with a paring knife or a vegetable peeler. Trim the root end and cut the beet into 4 pieces. Add to the ricotta mixture.
Secure the lid and turn on the machine. Run the blender again on chop and smooth. Run a total of 3 times (about 90 seconds) to ensure the beet is smooth.
Taste, and correct seasoning if needed. Transfer to a bowl and garnish with fresh mint, sunflower seeds and a generous drizzle of olive oil.
