Alissa Timoshkina says - "Inspired by a traditional Eastern European summer salad dressing of soured cream (smetana) with dill, this dish embraces the change of season in the most delicious manner with the addition of autumnal root vegetbles. Any ombination of soft herbs you have in the fridge will work here."
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Preheat the oven to 200ºC, gas mark 6. Divide the oil between 2 roasting tins; put both in the oven as it heats up. When hot carefully arrange the beetroot in one tin, and the remaining vegetables and garlic in the other, using a spoon to coat all the vegetables in hot oil; season with sea salt flakes. Roast for 40-45 minutes or until caramelised and tender.
Meanwhile, prepare the dip. Mix all the ingredients together in a large bowl. Taste, then adjust the acidity and seasoning.
To serve, spread the dip on a large platter or in a bowl. Pop the roasted garlic cloves out of their skins and scatter on top with the rest of the vegetables. Sprinkle with sunflower seeds, drizzle over the walnut oil, season and serve with rye bread, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,973kJ/ 475kcals |
|---|---|
Fat | 35g |
Saturated Fat | 12g |
Carbohydrates | 28g |
Sugars | 10g |
Fibre | 5.8g |
Protein | 8g |
Salt | 0.8g |
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