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Beetroot, prune & walnut purée
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350g cooked beetroot, roughly chopped
2 prunes, soaked in warm water until plump, then drained and stoned
35g walnut pieces
1 clove garlic, chopped
1 tbsp red wine vinegar
1 tbsp lemon juice, or more to taste
1/4 tsp cayenne pepper, or more to taste
1 tbsp extra virgin olive oil
2 tbsp soured cream
2 tbsp chopped coriander
1 tbsp chopped dill
1 batch blinis recipe (see below), about 6, to serve
1. Put everything except the soured cream and herbs into a food processor with some seasoning and pulse to blend.
2. Stir in the soured cream and taste. You might want to add some more cayenne, black pepper or salt. Stir in the herbs just before serving with the blinis.
Serve as a side or with blinis
Typical values per serving:
(excluding blinis) vegetarian
This recipe was first published in December 2020.
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