Alexandra Dudley’s creamy beetroot toasts with dukkah are perfect for embracing seasonal Autumn produce and make for a delicious lunch.
I love the colour of this dish. I’ve served it up on toasts but you can enjoy the beetroot as a dip or even as dolloped onto a salad. The dukkah is a great way to finish up any odds and ends of nuts and seeds and spices you’ve got lying around. I’ve given quantities below, but feel free to swap and change depending on what you have to hand. You can buy dukkah in shops these days but it is so much more rewarding to make it yourself and it’s fun to put your own spin on it too. Often I will go for warmer spices as well such as cardamom and cinnamon.
Makes enough for 8-10 toasts (with extra dukkah)
2 large beets (boiled for 40 mins and peeled)
6 tbsp tahini (I love Belazu)
juice 1 lemon
1 tsp sea salt
For the dukkah (makes 1 medium jar)
115g almonds – toasted
20g sunflower seeds
20g pumpkin seeds
1 tbsp white sesame
1 tbsp black sesame
1.5 tsp Nigella
1.5 tsp cumin seed
1.5 tsp coriander seed
1/2 tsp fennel seeds
1/2 tsp smoked paprika
1 tsp flakey sea salt
1 raw beet thinly sliced (candy striped if you like)
- To make your dukkah place all the ingredients into a food processor and pulse until the ingredients are broken down but with a few nutty chunks remaining. Store in an airtight jar.
- For the creamy beetroot dip roughly chop your cooked and peeled beetroot and place it in a food processor along with your tahini, lemon juice and sea salt. Blend until smooth and creamy.
- To serve, toast slices of sourdough, spread generously with creamy beetroot dip. Arrange sliced beets over (if you wish) and top with dukkah and fresh coriander.
Discover what seasonal produce you should be eating this Autumn.