180 g sweet lupin flour
360 ml vegetable stock
2 organic oranges
8 cooked beetroot (about 800 g)
1 tsp coriander seeds
2 tbsp sunflower seeds
1 tbsp butter
200 g yogurt
Pour the hot vegetable stock over the sweet lupin flour.
Cut the beetroot in half horizontally. Using a melon baller, scoop out the flesh so there is a small hollow. Put the scooped out flesh to one side. Rinse one organic orange and rub dry. Peel half of the orange thinly and cut into narrow strips. Then peel both oranges so that the pith is removed. Fillet the orange making sure you keep the juice.
Mix the orange fillets and half of the orange peel strips into the sweet lupin mixture and season with coriander and salt. Spoon into the scooped out beetroot, sprinkle with sunflower seeds and place in a flat baking dish (3 liter capacity). Add 125 ml water. Flake the butter and spread over the filling. Bake in an oven preheated to 180 °C (fan oven 160°C) for about 25 minutes.
Using a hand blender, purée the scooped out beetroot with the orange juice in a high container. Stir in yogurt and season with salt and pepper. Serve the beetroot with the orange yogurt and decorate with the remaining orange peel.
Photo: © Jan-Peter Westermann/StockFood