Roastedbeetroot,walnutandyoghurt dip
SERVES6 // PREPTIME 15 MINS// COOK1 HR 30 MINS(PLUSCOOLING)
Walnutsaddanearthy undertone to this moreish savoury-sweet dip.
1 garlicbulb
500 gmmediumbeetroots,trimmed,
scrubbed
500 gmbabybeetroot,trimmed,
scrubbed,leavesreserved
1 tspgroundcumin
60 ml(1/4cup)extra-virginolive oil
21/2 tbspredwinevinegar
50 gmwalnuts,toasted,
coarselychopped
60 gmGreek-styleyoghurt
¼ cupsmalldillsprigs
100 gmPersianfeta,drained
Turkishsesame bread rings,
to serve
1 Preheatovento200°C.Looselywrap
garlicandbeetrootsinfoilandbakeon
a largeoventrayuntilgarlicandbaby
beetrootsaretender(45minutes).
Removefromovenandsetasidetocool.
Continuetobakemediumbeetrootsin
foiluntilverytender(45minutes).Set
asideuntilcoolenoughtohandle,then
peelanddiscardskins,andcoarsely
chopbeetroot.Peelbabybeetroots,
halveorquarterandsetaside.
2 Squeezegarlicfromskins(discard
skins)andprocesswithchopped
beetroot,cumin,1 tbspoilandhalfthe
vinegarandwalnuts,untilverysmooth
(3-4minutes).Addyoghurt,process
tocombineandseasontotaste.
3 Combinebabybeetroot,dilland
remainingvinegar,oilandwalnutsin
a bowl,andseasontotaste.Spoon
beetrootdipontoa servingplate,top
withbabybeetrootmixture,reserved
leaves and feta, and serve with bread.➤GOURMET TRAVELLER 91