Beetroot and Walnut Dip
Beetroot and goats cheese are a classic pairing, the earthiness of the beets and the tang of the goats cheese are complemented here by the gentle spiciness of our cumin and nigella crispbread bites. Created especially for us by Valentine Warner the colour of this dip makes it a feast for the eyes as well as a the palate.
250g fresh beetroot
60g tangy soft goat’s cheese such as Chavroux
1 tbsp walnut oil
1 tsp olive oil
1/2 tsp salt
splash of red wine vinegar
handful of walnuts
1 Place the unpeeled beetroots in a large pan and cover with cold water. Simmer until completely soft and tender.Once cool enough to handle, chop into medium dice and place in the bowl of a food processor (or mixing bowl if you are using a stick blender but ensure you are ready for lots of red juice).
2 Blitz until completely smooth then add the goat’s cheese and oils. Pulse until well incorporated then stir in the salt and a splash of red wine vinegar.
3 Break up the walnuts into pieces and toast in a dry frying pan over a medium heat, swirling often so they don’t burn.
4 Stir most of the walnuts through the whipped beetroot, transfer to a serving bowl and top with any remaining toasted walnuts to decorate.