An ode to Beetroot – Beetroot & walnut dip

This humble vegetable, has a beauty which will enhance many dishes… Have you ever tried to finely slice a raw beetroot and look at the beauty of its different shades of purple?  Truly amazing… Sadly it is often neglected in today’s cooking…Forget about the boring cooked beetroot salad! Beetroot has so many more possibilities! raw, cooked, spiced or not, sliced, grated, cubed, beetroot is indeed an inspiring vegetable !

I think raw beetroot goes particularly well with walnuts… Here is an example, for a colourful dip:

ingredients for a cup:
1 beetroot – cooked
75 g walnut
1 clove garlic
2 tablespoon walnut oil
salt and pepper

Blend the walnuts with the oil until it become a smooth paste, like tahina paste. Add the remaining ingredients and blend well.
Pour into the serving cup and keep refrigerated for at least 30 min before serving with grissini, crackers or vegetables cuts.


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