Beetroot & Walnut Dip
This is one of our most requested recipes. Its simple to make, surprisingly sweet and delicious to eat and the vibrant colour will liven up any meal.
- 4 Large Beetroots*
- 1 Large Potato
- 5 tablespoons balsamic vinegar
- Olive oil
- Handful of walnuts
- Sea Salt and Pepper
- 3 Cloves Garlic
* If you can't find fresh beetroot, you can also use the pre-cooked variety that are often found in supermarkets, though they are sometimes cooked with vinegar so you may need less balsamic.
Wash your beetroot and chop off the tail and any leaves remaining, but leave the skin on to keep the bright purple colour locked in. Cook them in a large pot of boiling water for about an hour or until tender. Drain under cold running water and the skins should slip off easily in your hand. Allow them to cool a little before roughly dicing them.
Meanwhile, peel and chop the potato and boil for around 15 minutes in a separate pan. Drain and allow to cool when ready.
Next add the garlic, olive oil, balsamic vinegar and most of the walnuts to a food processor and whizz for 30 seconds. Slowly add your diced beetroot and potato a handful at a time so as not to overload the motor. When you have a nice smooth paste, season with salt and pepper to taste and serve in a dish drizzled with olive oil and the rest of the walnuts.