Beetroot and roasted almond dip

by Tess Ward
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4
20 minutes

Ingredients

Beetroot dip

  • 500g of beetroot, boiled or roasted with rosemary
  • 50g of almonds
  • 25g of selection of seeds
  • 125ml of olive oil
  • 2 garlic cloves
  • 1/2 lemon, juice and half zest
  • 1/2 clementine, juice only
  • 1 tsp balsamic vinegar
  • 1/2 tsp honey
  • 10g of coriander
  • 1/2 tsp salt

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