Whipped beetroot dip with radishes recipe
Beetroot makes a great, colourful dip, but with this method you can use any root vegetable, from carrot to squash, and even spice things up with a little chilli or ginger if you wish. Try it topped with toasted chopped walnuts, or a sprinkle of the Egyptian spice and nut blend dukkah, too. I’ve served this with simple new-season radishes but you could use any vegetable crudités or flatbread.
Timings
Prep time: 10 minutes, plus cooling time
Cook time: 1 hour
Serves
4-6
Ingredients
500g raw beetroot, trimmed but left unpeeled
1 tbsp tahini
100ml extra-virgin rapeseed oil
juice of ? lemon
radishes, well washed but any leaves kept on, to serve
Method
Put the beetroot in a saucepan and cover well with water. Add 2 tsp salt, bring to the boil and simmer for about an hour, or until the beetroot is soft. Top up the water level if needed to keep the beetroot covered.
Once cooked, drain and leave to cool a little, then rub off the skins.
Chop the beetroot flesh into pieces and place in a food processor with the tahini, oil, lemon juice, some seasoning and a little water to help it blend.
Blend to as smooth or chunky a texture as you wish, then taste and season again if necessary.
Serve with the radishes.
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