Roasted Beetroot with Mash Potato & Butternut Hummus Recipe

Explore my delicious Roasted Beetroot with Mashed Potato & Butternut Hummus Recipe. Amaze your guests at a dinner party with this dish that is sure to delight everyone. It is well-balanced, vibrant, and nutritious. The sweetness of the butternut squash is offset by the tangy lemon in the hummus, while the beetroot pairs perfectly with the gherkins. The flaxseeds and pumpkin seeds add extra texture, making this a complete dish.

You will need mash potato and hummus with this dish. I've got lovely recipes for both of these. Find them here:

Serving of The Creamiest Hummus ever, find recipe here

Recipe of The creamiest Mash Potato

Here's another suggestion: You can bake the butternut squash and beetroots a few hours ahead of time or even the day before. When I'm hosting, I often choose dishes that can be prepared in advance, or even better, just need reheating. My Dolmades and Smoky Greek Bean Stew are examples of such dishes. On the day of the event, I only need to make the Greek Salad fresh. (Recipes below)

This recipe includes the use of a microwave. Many people have misconceptions about microwaving, and while some ingredients can end up with undesirable textures, it works well for mushrooms. Learn more about it here.

Roasted Beetroot with mash potato and butternut hummus

Ingredients

Serves 4

Butternut hummus

Serving of The Creamiest Hummus ever, find recipe here

1/2 Butternut Squash

Recipe of The creamiest Mash Potato

Beetroot Roast Mix

4 medium Beetroots, trimmed

300 g button mushroom, cleaned and peeled

2 tbsp Olive oil

2 tbsp of Flaxseed

1 tsp Cayenne pepper

2 tbsp Golden raisin

2 tbsp Pumpkin Seed

Salt and black pepper to taste

Gherkin to serve

Optional: pomegranate seeds

Instructions

Bake beetroot wrapped in silver foil for around 1 hour.

Remove the seeds from the butternut squash and pierce the skin with a fork. Microwave it for 3 minutes, then let it cool slightly before peeling it with a potato peeler. Cut it into large chunks, about 4 pieces, and bake in the oven for approximately 40 minutes until tender. Check if it needs additional time.

After the butternut squash has cooled, mix it with the hummus. Set it aside.

Tip: Roasting butternut squash and beetroot can be done the previous day or a few hours earlier.

Place mushroom in a small bowl. Cover with a plastic lid and Microwave for 2 minutes. (Read more about microwaving here.) Once cooler quarter them.

Peel beetroot and dice them. In a bowl mix olive oil, cayenne pepper, flaxseed, pumpkin seed, raisin and salt. Once mixed well, add beetroot and mushroom, stirring it, ensuring that everything is well covered. Pour this on a baking tray and bake at 180 degrees for 20 minutes. Stir it a couple of times.

Ladle butternut hummus on your plates, add mash potatoes and top it with beetroot roast mix.

Sprinkle some pore cayenne pepper on hummus and serve with gherkin.

Enjoy!

Roasted Beetroot with mash potato and butternut hummus