Spiced beetroot and horseradish dip

Name: Spiced beetroot and horseradish dip
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g raw beetroot, peeled and cut into wedges; 5 garlic cloves; 5 tbsp extra virgin olive oil, plus extra to serve; 1 lemon, zest; 2 tbsp freshly grated horseradish root (or hot horseradish sauce) (approx. 1-2 tbsp); 2 tbsp balsamic vinegar; 1 tsp garam masala; 1 chilli, halved lengthways and deseeded; 25 g pack mint, leaves only; 4 tbsp Greek yogurt; flatbreads, to serve; vegetable crudités, to serve

This beetroot and horseradish dip is great for summer picnics, nibbles, and starters. It's rich and light in equal measure, but has a pokey kick of horesradish. Best served with warm flatbreads and crudités.

5 out of 5 stars(1) Rate this recipe

Serves4
CourseStarter
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

500g raw beetroot, peeled and cut into wedges
5 garlic cloves
5 tbsp extra virgin olive oil, plus extra to serve
1 lemon, zest
2 tbsp freshly grated horseradish root (or hot horseradish sauce) (approx. 1-2 tbsp)
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, to serve
vegetable crudités, to serve

Method

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.
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.