Beet root and chickpeas rolls

Beet root and chickpeas rolls
A brushing of butter over the beet root roll makes sure that it bakes beautifully. You can serve these tasty and attractive rolls as a starter at parties, or as a tea-time snack. 

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Ingredients
2 large beetroots, peeled and cut into 1·5cm (3/4in) cubes
1 tbsp olive oil
2 garlic cloves, peeled
75g fresh breadcrumbs
1 x 400g tin chickpeas, drained
1 tbsp Greek yogurt
1/2 lemon, juiced
2 tbsp chopped flat-leaf parsley
7 puff pastry sheets or spring rolls sheets
75g (3oz) unsalted butter, melted
For the dip
100g (3 1/2oz) Greek yogurt
2 tbsp green chutney 
2 tbsp tahini
1/2 lemon, juiced
1 tsp chopped flat-leaf parsley

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Method


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the beetroot on a pan for while for rosting and drizzle over the olive oil. Roast for 20 minutes, turning halfway through.
  2. In a food processor, combine the roasted beetroot, garlic, breadcrumbs, chickpeas, yogurt and half of the lemon juice; pulse to a rough paste. Season well, then stir through the parsley.
  3. Cut each puff pastry or spring rolls sheet lengthways into 3 pieces. Brush with melted butter, then dollop 2 tsp of the beetroot mixture at one short end of each strip. Roll up and arrange on a baking sheet lined with nonstick baking paper. Brush with more melted butter. Bake for 18-20 minutes.
  4. Meanwhile, make the dip. Mix the yogurt, green coriander chutney, tahini and remaining lemon juice in a small bowl; scatter over the parsely. Serve with the bites.

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