Beetroot meze platter – Food & Home Magazine

Ingredients

• <h3>Beetroot chips</h3>
• 2 beetroots, peeled
• vegetable oil, for frying
• sea salt, to taste
• <h3>Beetroot salsa</h3>
• 100g beetroot, cooked, peeled and evenly chopped
• 1 x 400g tin butter beans, drained
• a handful of fresh coriander leaves, chopped
• 1 garlic clove, crushed
• zest of 1 lemon
• <h3>Beetroot hummus</h3>
• 1 x 400g tin chickpeas, drained
• 125ml (½ cup) plain yoghurt
• juice of ½ lemon
• 1 red chilli, seeded
• a handful of fresh coriander, stalks removed
• 100g beetroot, cooked and peeled
• salt and freshly ground black pepper, to taste
• beetroot baby greens, to garnish (see Cook’s Tip)
• green olives, to serve
• breadsticks, to serve