Herby smetana dip with roasted vegetables

Name: Herby smetana dip with roasted vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 4 tbsp sunflower oil; 1 medium-large beetroot, peeled and cut into small wedges; 2 medium carrots, peeled (or 4 baby topped carrots) and cut into wedges; 1 bulb fennel, trimmed and cut into small wedges; 1 small bulb garlic; 1 tbsp sunflower seeds, toasted

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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Serves4
CourseAccompaniment
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

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Ingredients

4 tbsp sunflower oil
1 medium-large beetroot, peeled and cut into small wedges
2 medium carrots, peeled (or 4 baby topped carrots) and cut into wedges
1 bulb fennel, trimmed and cut into small wedges
1 small bulb garlic
1 tbsp sunflower seeds, toasted

Dip

300ml soured cream
1 small clove garlic, finely grated
½ lemon, juice
½ 25g pack coriander, finely chopped
½ 20g pack dill, finely chopped
½ 25g pack mint, finely chopped

Method

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.