Roast Beetroot & White Bean Dip
With the earthy flavour of roast beetroot and creamy white beans blitzed together with sharp Forvm Cabernet Sauvignon vinegar, serve this fabulous dip with Sardinian charcoal parchment crackers as a colourful addition to your platters.
Makes approx. 2 cups
2 small beetroot, scrubbed
Extra virgin olive oil (EVO)
1 clove garlic, crushed
1½ cups El Navarrico large white beans, rinsed and drained
2 tsp Forvm Cabernet Sauvignon vinegar
Salt and freshly ground black pepper
2 Tbsp toasted Pinoli pine nuts, to serve
1 Tbsp flat leaf parsley leaves, to serve
Toss beetroot in a small amount of EVO and wrap in foil. Roast in a preheated oven at 190°C for 40-50 minutes. Remove from oven and set aside until cool enough to handle then remove the skins.
Roughly chop the beetroot and add to the bowl of a food processor. Pulse to chop. Now add the garlic, white beans, vinegar and 2 Tbsp EVO and process until smooth. Adjust seasoning with salt and pepper. Store in the refrigerator until ready to use. Spoon into a shallow bowl and serve garnished with pine nuts and parsley.
Recipe by Julie Le Clerc