- 2 medium raw beetroots, unpeeled
- 1tbsp Extra Special Cold-Pressed Rapeseed Oil
- 1 clove garlic, unpeeled
- 2tbsp pumpkin seeds
- 2tbsp flat-leaf parsley, chopped
- 1tbsp Cheddar, grated
- Juice and zest ½ lemon
- 2 pitta breads
Preheat the oven to 200C/180C Fan/Gas 6.
Wash the beetroots, pat dry, toss in half the oil with the garlic and wrap in a sealed foil parcel. Roast on a baking tray. After 45 mins, add the pumpkin seeds to the tray. Cook for 10 mins, until the beets are tender and the seeds are toasted.
Cool a little. Peel the beets and squeeze the garlic out of its skin.
Blitz all the remaining ingredients in a processor. Scatter with zest. Serve with griddled pitta slices.