Looking for an impressive roast beetroot recipe? This one from Curtis is it. Served over a chickpea pancake called a ‘farinata’, it’s gluten free, too.
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Preheat oven to 190°C (170°C fan-forced). Place the beetroots in a 23cm square baking dish and drizzle with 1 tbs oil. Season. Cover the dish tightly with foil and roast for 1 hour or until beetroot is tender. Set aside until cool enough to handle. Wearing gloves to avoid staining your hands, peel the beetroots and cut into wedges.
In a medium bowl, whisk chickpea flour, salt, 1 1/2 tbs oil and 3/4 cup (185ml) water. Heat 1 1/2 tsp of the remaining oil in a large frying pan over medium-high heat. Add one-quarter of the batter to the pan, spreading to a 15cm disc. Cook for 2-3 mins each side or until browned and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 4 farinata.
Meanwhile, heat 2 tbs of the remaining oil in a frying pan over medium-high heat. Add the shallots and cook for 2 mins. Add the kale and chickpeas. Cook for 2 mins or until kale wilts and chickpeas are heated through.
In a small bowl, whisk the lemon juice, curry powder and the remaining oil. Season.
Divide the farinata among serving plates. Top with the roasted beetroot and chickpea mixture. Top with the yoghurt and drizzle with dressing. Serve with lemon wedges.