Beetroot and roasted almond dip
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Ingredients
Method
1
Pre-heat the oven to 180 degrees
2
Put the almonds in a baking tray, drizzle over 1 tbs olive oil and a generous pinch of salt. Shake to coat. Put the tray in the oven and cook for 8-10 minutes, or until they are toasted
3
Boil/ Roast the beetroot with rosemary, individually wrapped in foil or in a large pan, until tender
4
Remove the outside skin from the beetroot, slice in half and blitz the beetroot with the remaining ingredients until it reaches your desired texture
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Beetroot and roasted almond dip
