Richard Bainbridge served up tasty beetroot taco with hummus and pickled red onions on Saturday Kitchen.

The ingredients for the taco are: 35g taco flour, 30g plain flour, plus extra for dusting, ½ tsp baking powder, 16g coconut oil and 60g beetroot juice.

For the beetroot hummus: 75g steamed beetroot, 60g chickpeas, drained, pinch paprika, pinch ground cumin, pinch caraway seeds, ½ tsp tahini, 50g olive oil, ½ tsp salt: ½ tsp salt, ½ lemon, juice only: ½ lemon, juice only, 25g beetroot powder (optional), salt and freshly ground black pepper.

For the pickled red onions: 1 red onion, thinly sliced, 100ml cider vinegar or white wine vinegar, 100g caster sugar and boiling water (enough to cover the red onions).

To serve: steamed beetroot, finely diced, feta cheese, diced, pumpkin seeds and small salad leaves.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.