Beetroot Dip
4-5 raw beetroots
3 tbsp of good quality red wine vinegar
4-5 tbsp of beetroot water
2-3 tbsp of olive oil
pinch of ground coriander
1 tsp of caraways seeds
salt and pepper
Serves 10
Method:
Place the beetroot in a pan. Cover with water and 2 tbls of vinegar. Bring to the boil and simmer for 45-50 minutes.
Once cooked, reserve the cooking water. The beetroot should now peel easily. Nip off the roots and cut into chunks.
Place the beetroot with 4-5 tbsp of the beetroot water, oil, spices, remaining vinegar and seasoning in the blender. Blend for 5 minutes or until smooth.
Serve with a crispy green leaf salad, as a snack with some flat bread, or simply as a dip.
Tip:
I keep mine in a glass jar in the fridge. Pour a little extra oil over the puree before you put the lid on and it will keep for a good week.