SPICED BEETROOT AND HORSERADISH DIP

ingredients | serves 4 | time 1hr 15 mins + cooling

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

step 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.

step 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

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