Beets, black garlic, orange and hazelnut salad

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Summer beetroots, punchy garlic houmous, mixed leaves with candied orange and a sherry vinegar dressing, scattered with toasted hazelnuts. Find this dish on the Beach Hut menu, or follow the recipe below and make at home.

Beets, Black Garlic Houmous, Orange Salad Beach Hut

Houmous Ingredients

Serves four

  • 400g can chickpeas, washed and drained
  • 6 black garlic cloves - made into a paste by using the side of a chopping knife
  • 50ml olive oil
  • 2 tbsp tahini paste
  • Water
  • Salt to taste

Houmous Method

  • Place the drained chickpeas into a blender, add the black garlic paste and tahini.
  • Pulse until you have a smooth puree, add the olive oil and then water a bit at a time, until you have a thick creamy houmous. Check for seasoning. 

Candied Orange Ingredients

  • 4 small oranges (blood orange if available)
  • 100ml water
  • 100g castor sugar

Candied Orange Method

  • Peel the oranges with a peel and cut the zest into fine strips. Place into a small saucepan with the sugar and water. Place onto the heat and bring to a boil.
  • Simmer until the liquid has reduced to a thick syrup. Remove from the heat. Cutaway the remaining pith from the oranges and slice the oranges into four crossways. 

Beets, black garlic, salad

Beetroot Ingredients

  • 1kg mixed heritage beets - washed and dried
  • 50ml sunflower oil
  • 25g thyme sprigs
  • 250g mixed leaves
  • 50ml olive oil
  • 10ml sherry vinegar
  • 50g of roasted hazelnuts
  • Sea salt

Method

  • Place the beets into a bowl and toss in the sunflower oil and season, with salt and thyme sprigs.
  • Place them into a roasting dish and cover with foil. Bake in preheated oven (180°C) for 20 minutes before checking by piercing with a small knife.
  • Return to the oven for a further 20 minutes and check again. Repeat until the beets are tender and the knife easily pierces the flesh all the way through (up to an hour).
  • When cooked, allow to cool for 20 minutes before peeling and rubbing away the outer skin. 

To serve

  • Cut the beets into wedges and dress with olive oil, sherry vinegar and sea salt. 
  • Divide the houmous over 4 plates and smear the base. 
  • Arrange the beets and orange over the houmous and scatter with the mixed leaves. 
  • Finish with the candied orange, zest and toasted hazelnuts.