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Roast Beetroot and White Bean Dip

Roast Beetroot and White Bean Dip

Recipe by Julie Le Clerc

Roast Beetroot and White Bean Dip

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.

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