ROASTED BEETROOT DIP

This healthy and tasty beetroot dip is packed full of flavour and takes only 10 minutes to prepare... in just a couple easy steps! Add this bright and colourful dip to your next antipasto platter or mezze board and serve with your favourite meats, cheeses and breads.

Recipe for 6 People

Ingredients:

·      3 Large Beetroots

·      2 Onions

·      150gr of shelled Broad beans

·      100ml of Olive Oil

·      Salt and Pepper to flavour

Method:

1.     Peel the beetroot, onions and finely slice using a Mandolin

2.     Lay the beetroot and onion on an oven dish and drizzle with Olive oil, salt and pepper

3.     Place in the oven for around 40minutes at 200 degrees until the beetroot is cooked through and the onions are slightly caramelized

4.     Place the broad beans in a pot of boiling water and cook for approximately 15minutes until the beans are cooked through. Drain the beans and peel if needed to remove outer shell. 

5.     Place the beetroot and onions in the food processor and blitz together with the olive oil until you get a smooth consistency. Season with Salt and Pepper. Serve with Grissini’s.