Beetroot and Horseradish Dip

04/01/2021

The unique earthy sweetness of beetroot is paired with pungent horseradish in this silky smooth and slightly spiced dip. It is perfect served with winter crudités and warm flatbreads.

Serves: 4

Prepare: 15 minutes, plus cooling

Cook: 1 hour

Ingredients:

  • 500g raw beetroot, peeled and cut into wedges
  • 5 garlic cloves
  • 5 tbsp extra virgin olive oil, plus extra to serve
  • 1 lemon, zest
  • 2 tbsp freshly grated horseradish root
  • 2 tbsp balsamic vinegar
  • 1 tsp garam masala (optional)
  • 1 chilli, halved lengthways and deseeded
  • 1 small handful mint leaves
  • 4 tbsp Greek yogurt (optional)

1. Preheat the oven to 210°C, gas mark 7. Put the beetroot and (peeled) garlic in a roasting tin, toss together with 2 tbsp oil and season. Cover with foil and roast for 50 minutes-1 hour, until the beetroot is completely tender. Remove and leave to cool for 5 minutes.

2. Put the beetroot, garlic, 3 tbsp oil and remaining ingredients in a food processor, reserving some mint to serve. Whizz until completely smooth, then season. Transfer to a bowl, drizzle over a little olive oil and scatter the remaining mint leaves. Serve with warm flatbreads and winter crudités.

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