Show Archive

Tuesday 1st December 2020.

December 1, 2020

Tuesday is Feisty Foodie day as we join up with Sara in Canada where it is snowing (serves her right!). Firstly we have to sort out a family dispute about an advert for Pizza, Sara lost, but won’t concede!  But we do find out that she can do some interesting thinks with Beets (beetroot for our listeners in the UK.

Warm Cumin Roasted Beets and Goat Cheese salad


1 ½  tbsp pomegranate juice

1 tbsp lemon juice

1 ½ tsp Dijon mustard

4 tbsp olive oil

1 tsp kosher salt, divided

freshly ground pepper

1 lb fresh beets, peeled

1 tsp ground cumin

8 cups Romaine lettuce, coarsely chopped

½ cup Feta cheese, crumbled

½ cup walnuts, coarsely chopped

OPTION:  To boost this to even more of a “superfood” recipe, use kale instead of romaine, just remove stems and ribs

Preheat oven to 350ºF.

Peel beets. Cut small beets in half, and large beets into quarters. Toss with 1 tablespoon olive oil, cumin, salt (3/4 tsp) and pepper in a large bowl. Transfer to a parchment-lined baking sheet and cover loosely with foil. Bake for 40 minutes, or until tender. Remove and let cool until warm.

While beets are roasting, add pomegranate juice with lemon juice and Dijon. Whisk in 2 tbsp olive oil. Season with ¼ tsp salt and pepper.

Combine romaine with feta and walnuts in a large bowl. Add vinaigrette and toss to coat. Divide salad between plates. Slice beets into ¾-inch wedges and place over salad.

Beet Hummus


1 medium or 2 small red beets

2 garlic cloves, roasted

1 x 15 oz can cooked chickpeas, drained and rinsed yields about 1 ¾ cup

2-3 tablespoons tahini

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

Lemon zest

2 to 3 tablespoons warm water

½ teaspoon each of cumin and coriander (optional)

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 400°F. Drizzle the beet with olive oil and then wrap the beet and garlic together in foil. Place on the baking sheet and roast 30 to 40 minutes, or until the beet is fork-tender.
  2. When cool enough to handle, peel the beet skins under running water using your hands. Chop the beet and place it in a blender. Add the roasted garlic, chickpeas, tahini, olive oil, lemon juice, lemon zest and blend until smooth. Add cumin and coriander, if you like. Add water until desired consistency is reached. Chill until ready to use.
  3. Slather onto baguette and garnish with sesame seeds, roasted pine nuts and parsley (all optional), or serve with crispy raw veggies like cucumbers, carrots, celery and radishes.

Note:  Also delicious with toasted pita and crumbled Feta cheese

More articles