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Roasted beetroot and ricotta dip

Fresh ingredients make beautiful dips including this taste sensation.

Shopping list:

  • 500 grams whole roasted beetroot
  • 200 grams fresh ricotta
  • 3 cloves roasted garlic
  • 1 Spanish onion, caramelized
  • 4 tablespoons sherry vinegar
  • ¼ bunch chopped fresh thyme
  • ¼ bunch chopped fresh parsley

Salt & pepper

Method:

  1. Roast the beetroot whole and garlic cloves at 180C, until they are tender. Wrap in glad wrap for 10 minutes, then peel and dice the flesh.
  2. Place the beetroot along with the roasted garlic in a food processor until smooth, then add the remaining ingredients and puree until smooth.

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