Beetroot, Tahini and Dill Dip
Ingredients
2 tsp olive oil
1 large beetroot (approx 220g)
Salt and pepper
1 tbsp lemon juice
1/4 cup chopped dill
1 tbsp tahini
1 tsp olive oil
1 tbsp apple cider vinegar or white wine vinegar
1 tbsp water
Method
1. Pre heat the oven to 230C.
2. Chop the beetroot into small thumb sized cubes and put in a bowl, toss with the olive oil and a good sprinkle of salt and pepper.
3. Put the beetroot on a baking paper lined oven tray and put in the oven for 20-30 mins (or until the beetroot is soft)
4. Once the beetroot is cooked/soft, place it in a small blender with the lemon juice, dill, tahini, olive oil and vinegar. Blend until you reach your desired consistency, i like it a little chunky, an earthy texture. If you like it more smooth add the water and perhaps some more olive oil and blend further until it reaches a smoother consistency.