Beet and pine nut 'houmous' salad

Name: Beet and pine nut 'houmous' salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 4 small-medium size raw beetroots; large handful rocket; 2 large oranges, peeled and cut into segments (reserve any juices); 100 g (3 ½oz) pack pinenuts; 1 courgette (ends discarded), roughly chopped; juice of 1/2 lemon; 1/2 small garlic clove, crushed; 1 tbsp. tahini - we used Raw Health Organic Tahini

This simple salad makes a great sharing starter - we've used a mix of normal and pink-striped 'candy' beetroot for added wow-factor.

By The GH Kitchen TeamPublished: 08 July 2015

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Yields:

Prep Time:

20 mins

Total Time:

20 mins

Ingredients

4 small-medium size raw beetroots
large handful rocket
2 large oranges, peeled and cut into segments (reserve any juices)

For the pinenut 'houmous'

100 g (3 ½oz) pack pinenuts
1 courgette (ends discarded), roughly chopped
juice of 1/2 lemon
1/2 small garlic clove, crushed
1 Tbsp. tahini - we used Raw Health Organic Tahini

Directions

1. Step 1
  Put pinenuts into a bowl and cover with cold water. Leave to soak for 15min.
2. Step 2
  Next, while wearing gloves to prevent your hands staining, peel the beetroots and slice into 5mm (1/4in) rounds. Arrange in a single layer on kitchen paper.
3. Step 3
  Drain the pinenuts and empty into a food processor with the remaining ‘houmous’ ingredients and some seasoning, if using. Whiz to combine.
4. Step 4
  To serve, arrange the beetroot slices on a large platter or board. Pipe or spoon a dollop of ‘houmous’ on to each slice. Scatter over the rocket and orange segments. Drizzle over some of the reserved orange juice and oil, if using.
  
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Get Ahead

Make the pinenut ‘houmous’ up to a day ahead. Cover and chill. Slice beetroot up to an hour ahead and leave on kitchen paper. Complete recipe to serve.

Per Serving:

Calories: 233
Fibre: 4 g
Total carbs: 11 g
Sugars: 11 g
Total fat: 17 g
Saturated fat: 2 g
Protein: 6 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time