MIND DIP #2 – ROASTED BEETROOT
- 2 medium beetroots
- 1 small onion (brown)
- 4 tbsp Labneh (Labneh is pretty much Greek style yoghurt strained in a seive lined with cheesecloth overnight, but sour cream or cream cheese would work also as a substitute.)
- 1/2 cup walnuts
- 1 clove of garlic
- pinch of salt (to taste)
- handful of pistachio nuts for garnish
- RW Garcia Blackbean and Garlic Tortilla chips to serve would work nicely!
- Preheat oven to 180'C
- Get your walnuts toasting by spreading them out flat on a baking tray and popping them in the oven for 5-10 minutes (about the same time it'll take you to prep your beets). When they're done, they should smell nice and toasty and be a slightly darker shade.
- While the walnuts are doing their thing, wash your beetroots and cut the leaves off (if still attached); cut the ends off of the onion, peel skin and cut into quarters.
- Rip off enough aluminium foil to wrap your goodies (line foil with baking sheet if you don't want anything to stick), place the beets and onion into the middle of the foil and add a pinch of salt; bring the sides of the foil up together to form a tent and scrunch together at the top to close your parcel.
- Take the walnuts out of the oven and set aside to cool; crank the heat to 220'C and place your parcel on a tray in the oven to roast for 40-45 mins (or until beets are tender all the way through); once done, set aside to cool.
- As that goodness is roasting, mince the garlic and place it into a bowl along with the Labneh; Mix through and set aside in the fridge.
- When beets and nuts are all cooked and cooled down, run them through a food processor, pulsing to your desired texture. (if you like a chunkier dip, just pulse it a few times instead of running it continually.)
- Add the Labneh and garlic mix to the beetroot and mix through until just combined.
- If need be, add an extra pinch of salt to taste.
- Scatter some pistachio nuts on top call your friends and family over and dip!