Being a Polak, I have a love affair with beetroot. Soup with little ‘ears’ of pasta, hot, grated spiced beetroot to go with the meatballs and mash are two of my favourite ways of cooking it.
Instead of having cold beetroot for a picnic, why not jazz it up with a few ingredients to make a gorgeous dip – scoop up a large dollop on celery or add it to a pitta, stuffed with garlic chicken, rocket leaves and cucumber..
Serves 4
2 large beetroots
4 tbs cannellini beans
8 mint leaves
1tbs creme fraiche
1tbs Greek yogurt
1/4 tsp white sugar
1 tbs olive oil
juice 1/2 a lemon
splash of balsamic
pinch sea salt
Macerate the mint leaves in the salt and lemon juice. Now simply place all the ingredients into a food processsor and wizz till smooth. Simplicity itself.
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