Hey everyone! This week I teamed up with my friend Erwan from thefatkidinside.com to make a video of one of my recipes! I had loads of fun filming it and I hope to bring you some more videos in the near future. In this episode I’ll be showing you how to make a simple and delicious snack which takes less than half an hour to whip up: Beetroot Crostini with Pine Nuts & Honey.
Just look at the pop of COLOUR that the beetroot gives to this beautiful purée. As well as the gorgeous tint, you also get that subtle hint of earthiness. When I’m making a creamy dip or spread, white beans are definitely one of my go-to ingredients. I find that they blend really nicely and have a smooth finish. To compliment the salt & lemon in the purée, I like to drizzle it with some honey for a touch of sweetness. Top it off with some pine nuts and you have the perfect bite sized appetiser!
- 1 tin of white beans, drained
- 1 medium beetroot (approx 200g)
- 2 cloves of garlic
- 1 baguette
- a handful of pine nuts
- juice of ½ a lemon
- 2 pinches of sea salt
- extra virgin olive oil
- Heat the oven to 180 degrees Celsius.
- Peel the beetroot and chop it into 1cm cubes. Drizzle with olive oil and make sure they are well coated. Bake for 20 minutes or until tender.
- Once the beets have cooled, put them in the food processor with the beans, garlic, olive oil, lemon juice & sea salt. Blend until smooth.
- Cut the baguette into bite size pieces, and place on a baking tray. Put the pine nuts in a baking dish lined with non-stick paper.
- Place the nuts & bread in the oven for 5 minutes.
- Line the toast on a plate or a serving board (I just used a chopping board!)
- Top with the purée, drizzle with honey and sprinkle with pine nuts. Try not to eat them all at once!