This was in the Sunday Times a few weeks ago. The original recipe by Lucas Hollweg called for fresh beetroots you then roasted in the oven, but since I had a pack of pre-prepared beetroot that needed to be used I thought I'd give it a go!
Beetroot Dip (my version)
6 cloves of garlic, in their skins
Extra virgin olive oil
200g tub of spreadable goat's cheese
1. Roast the garlic in the oven until soft.
2. Finely chop the beetroots and add to a food processor with the garlic flesh, 4 tablespoons of olive oil and the thyme.
3. Season well and blitz till smooth. Add the goat's cheese and blitz again. Then serve!
It comes out a glorious pink that my photos don't really do justice! I served it with rice tortilla chips to dip. It complimented my flowers beautifully ;-)
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