Beetroot Dip

Soft and textured, warming and clean. You won’t be disappointed if you top your cracker with excess dip. The lovely earthy flavour of roast beetroot, combined with horseradish, caraway and thyme, bound by sour cream, is sure to liven your elders palates before tea.

Method

1kg fresh beetroot- roasted
Sea salt flakes
4 teaspoons caraway seeds- dry roasted
160g sour cream
1 tsp fresh thyme leaves
4 teaspoons (32g) horseradish cream
60g Extra Virgin olive oil
Freshly ground pepper

Time to cook

Prep Time 10 minutes
Cook Time Cook beetroot ahead of time -1.5 hours

Portions

20 serves @ 50g per person

Ingredients

Preheat a fan forced oven to 160c.
Rinse the beetroots, sprinkle generously with sea salt flakes and wrap in foil, place on a tray in the oven for 1-1.5 hours or until tender when skewered (time will vary due to size of beetroots). Remove from the oven and allow to cool.
Remove the foil and rub the skins from the beetroots, discard. Roughly chop the flesh (you need 800g) and place into a food processor.
Place a small pan over medium heat and toast the caraway seeds until aromatic, add to the food processor bowl with remaining ingredients- blend to combine to the desired consistency. (we left a small amount of texture)
Check seasoning and serve with desired crackers.