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Spiced beetroot and horseradish dip
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500g raw beetroot, peeled and cut into wedges
5 garlic cloves
5 tbsp extra virgin olive oil, plus extra to serve
1 lemon, zest
1-2 tbsp freshly grated horseradish root (or hot horseradish sauce)
2 tbsp balsamic vinegar
1 tsp garam masala
1 chilli, halved lengthways and deseeded
¼ x 25g pack mint, leaves only
4 tbsp Greek yogurt
flatbreads and vegetable crudités, to serve
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 (apart from the flatbreads and crudités) in a food processor, reserving some mint to serve. Whizz until completely smooth, then season. Transfer to a serving bowl, drizzle over a little olive oil and scatter with the remaining mint leaves. Serve with warm flatbreads and crudités.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.