Wednesday, 14 July 2010

Beetroot Dip



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)

Ingredients
300g beetroots
6 cloves of garlic, in their skins
Extra virgin olive oil
Fresh thyme
Black pepper
200g tub of spreadable goat's cheese

Instructions
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 ;-)







- Posted using BlogPress from my iPhone

1 comments:

kellyi said...

This looks sooo good. Not many beetroot fans in my house but this could be a way to convert them. (That and I can tell them how beetroot colours your poop - bound to work on the boys in the family!) :D

 
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