Beetroot and Mint Dip
The beetroot season is in full swing in the UK at the moment and there is so much more to it than that (sometimes horrible) pickled stuff you find in supermarkets...
This is so simple it can hardly be called a recipe but it is also so perfect with crisps or crudités or in pitas or wraps or alongside salads that I had to share it with you. This is a bit of a staple at my summer parties as it works well in a buffet-type situation but just having a batch on the go in the fridge will allow you to pimp up almost any dish...
Beetroot and Mint Dip
olive oil
200g raw beetroot, peeled and roughly chopped
3 garlic cloves, skin on and lightly bashed with the flat side of a knife
200g full-fat cream cheese
finely grated zest of 1 lemon
handful of fresh mint leaves
sea salt and freshly ground black pepper
Preheat the oven to 190°C/fan170°C/gas 5. Put the beetroot, garlic and 2 tbsp olive oil in a small roasting tin, toss together and season well. Roast for 30 minutes until the beetroot are tender.
Put the roasted beetroot and the garlic (removing the skins!) along with all the other ingredients into a food processor and pulse until well combined but coarse in texture. It's as easy as that!
This is so simple it can hardly be called a recipe but it is also so perfect with crisps or crudités or in pitas or wraps or alongside salads that I had to share it with you. This is a bit of a staple at my summer parties as it works well in a buffet-type situation but just having a batch on the go in the fridge will allow you to pimp up almost any dish...
Beetroot and Mint Dip
olive oil
200g raw beetroot, peeled and roughly chopped
3 garlic cloves, skin on and lightly bashed with the flat side of a knife
200g full-fat cream cheese
finely grated zest of 1 lemon
handful of fresh mint leaves
sea salt and freshly ground black pepper
Preheat the oven to 190°C/fan170°C/gas 5. Put the beetroot, garlic and 2 tbsp olive oil in a small roasting tin, toss together and season well. Roast for 30 minutes until the beetroot are tender.
Put the roasted beetroot and the garlic (removing the skins!) along with all the other ingredients into a food processor and pulse until well combined but coarse in texture. It's as easy as that!
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