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Trish Dent

Friday, 31 July 2015

Summer Beetroot Dip

This is a fab dip which can be made any time of year, but is best with fresh ingredients. I've given a quick way of creating this using ready-cooked beetroot and tinned cannelloni beans. But, as always, fresh is best, so cook your own fresh beetroot and simmer cannelloni beans until they are soft and almost fall apart.

Serves 4
250g ready-cooked beetroot (1 pack)
1/2 large tin cannelloni beans
1 tbsp Olive oil
Squeeze of lemon juice
Large handful of fresh mint, rinsed and roughly chopped
2 Cloves garlic, crushed
½ tsp sea salt
Grated zest of ½ lemon (optional)

Place all ingredients into a food processor and whizz until well mixed. Adjust flavours to suit your palate/event and serve in a bowl with warm pitta bread, cruditees or lentil chips.

Not sure what to do with the 1/2 tin of beans that are over? Add to a stew or crush them along with some olive oil, lemon juice, a crushed clove of garlic and a handful of chopped fresh basil leaves to accompany more cruditiees or as a side dish the next day.