ROASTED BEETROOT AND WHITE BEAN DIP

Beetroot are great for adding a bit of colour and cheer to a dull day. This easy beetroot dip was delicious and indeed very vibrant and cheerful. 

I roasted the beetroot to give a deeper and sweeter flavour, blended it with cannellini beans which rounded out the flavour and added a light, creaminess to the dip. I enjoyed  it with a selection of fresh vegetables and it was delightful.

Preparation time - 15 minutes

Cooking time - 40 minutes

Skill - easy

Makes 400 ml

Ingredients

200g cooked beetroot, peeled

425g tin cannellini beans

2 cloves garlic, peeled

½ tsp fresh rosemary leaves, finely chopped

1 Tbsp tahini paste

1 tsp salt

1 lemon, juice

Method

Roughly chop the beetroot and place into the bowl of a food processor, blend to finely chop.

Add the remaining ingredients and blend until a velvety smooth puree has formed.

Taste and adjust if necessary.

It will last in the fridge for 3 days.