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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.

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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.

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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.