Spiced beetroot and horseradish dip

Spiced beetroot and horseradish dip

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. 

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

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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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,798kJ/ 430kcals

Fat

21g

Saturated Fat

3.9g

Carbohydrates

44g

Sugars

16g

Fibre

8g

Protein

12g

Salt

0.8g

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