Beetroot and mint dip recipe

Perfect for a party, serve this beetroot dip with warm flatbreads

"We have been serving these in the restaurant for over five years now and they are still as popular as ever. They're great for a party or a lazy lunch; serve with warm flat bread cut into strips."

Serves 8

Ingredients

  • 300g raw beetroot
  • 1 clove garlic
  • 3 tbsp extra virgin olive oil
  • 1½ tbsp tahini
  • 2 tbsp red wine vinegar
  • 1 tbsp chopped fresh mint leaves
  • Salt and pepper

Method

  1. Preheat the oven to 180°C/gas mark 4. Sprinkle the beetroot with salt, wrap them in foil and put in a roasting tray.

  2. Bake them for 1–1½ hours, or until tender. Allow them to cool, peel off the skin and then blend the beetroot with the garlic, oil and tahini. Purée in a blender until the mixture is smooth.

  3. Transfer it to a bowl, stir in the vinegar and sprinkle with chopped mint. Season with salt and pepper.

Food for Friends book

Recipe from Food for Friends: Modern vegetarian cooking at home by Jane and Ramin Mostowfi with Kalil Resende. Infinite Ideas

Buy the book now

Comments

Average rating: 3.5/5
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Thursday 28 July 2011
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