I love the vibrant magenta of beetroot contrasted with the usual grey of winter. This dip is wonderfully earthy and is the perfect thing to graze on. I love to eat it with toasted sourdough and some soft boiled eggs. The addition of seeds and nuts really transforms this dip into something special! I also have been really getting into sprouts, so topped it off with some as well as some peppery nasturtium leaves from the garden. This makes quite a large amount, so halve the recipe if you don't need a whole amount. If you have a different way you prefer to roast your beetroot, feel free to adapt it to suit you! I like this no-fuss approach which tends to keep all to keep all the colour and goodness in the beets!
MAKES APPROX 4 CUPS
850g beetroot (approx 6)
150g soft goat's cheese
100g natural yoghurt
zest and juice of half a lemon
50g hazelnut meal
Extra virgin olive oil
SEEDS & NUTS
1tbsp black sesame seeds
1tbsp pumpkin seeds
1/2 tsp cumin seeds
1/2 tsp ras el hanout
30g hazelnuts, lightly crushed in a mortar and pestle
1. Preheat oven to 170C. Place beetroot in an oven tray and fill the base with water. Roast until tender when pierced with a knife, approximately 1 hour, topping up with water if necessary. Allow to cool in tray. The skins will have dried out, but the inside will have steamed and remained vibrant and moist.
2. Roughly chop beetroot and blitz in a food processor. Add the remaining ingredients, except the olive oil, and pulse until smooth. With the motor running, drizzle in a little olive oil to loosen the mixture. Season to taste and transfer to a bowl.
3. For the seeds and nuts, place all ingredients in a pan and over a medium heat, dry roast for 30 seconds to 1 minute, stirring to ensure they don't burn. Set aside to cool.
4. Take some of the beetroot dip and spread out on a serving plate. Scatter with the seeds and nuts. If using, scatter over some sprouts, drizzle with olive oil and top with nasturtium leaves. Serve with toasted sourdough and soft boiled eggs or as part of a sharing plate.