Rainbow Beet Bowl

Ingredients

• 2 oranges
• 400 g Jerusalem artichokes
• Salt
• 1 Garlic clove
• 3 parsnips
• 0.25 tsp ground cumin
• 240 g chickpeas (canned; drained weight)
• 100 g Red lentils
• 2 small beets (125 g each)
• 3 tbsp Lemon juice
• 3 tbsp olive oil
• Pepper
• 30 g walnut kernels
• 0.5 tsp turmeric powder
• 1 tbsp soy yogurt alternative (20 g)
• 2 heaping tbsp whole wheat breadcrumbs (20 g)
• 2 heaping tbsp spelt whole wheat flour (20 g)
• 1 handful Arugula

Instructions

1. 1.

   Peel the oranges, removing the white pith. Cut out orange segments and catch the juice. Peel Jerusalem artichokes, shave into fine strips, and cook in lightly boiling salted water for 1–2 minutes over medium heat. Drain and let dry.

2. 2.

   Peel the garlic. Clean, peel, and cube the parsnips. Add cumin powder to 200 ml of boiling salted water and cook the garlic, chickpeas, and parsnips together over medium heat for 10 minutes, then drain.

3. 3.

   Rinse the lentils with cold water and drain. Clean, peel, and grate the beets finely; set aside a quarter. Combine the remaining beet with the lentils in a pot, cover with cold water, bring to a boil, simmer over medium heat for 15 minutes, then drain and let dry.

4. 4.

   For the salad whisk together 1 tbsp lemon juice and the captured orange juice with 1 tbsp oil, seasoning with salt and pepper. Chop walnuts and fold into the Jerusalem artichoke strips. Puree the parsnip mixture to make hummus, seasoning with turmeric, salt, pepper, remaining lemon juice and 1 tbsp oil.

5. 5.

   For the balls puree the lentil mix. Add the reserved beet grating, soy yogurt, breadcrumbs, and flour, then form 16 balls. In a pan, fry eight balls at a time in ½ tbsp oil for 3–5 minutes over medium heat until golden. Toss arugula, wash, and arrange orange segments, Jerusalem artichoke salad, hummus, and the balls in bowls. Serve with flatbread.