The sunshine, warmer weather and longer days have arrived. Its the time to get outside more and enjoy some picnics with friends, and is a picnic actually a picnic if you don’t have your ever old faithful dip? Why not bring along some roasted beetroot and broad bean dip, made with love and ready to share.
Accompany with some delicious organic carrot sticks, some fresh bread, and some delicious cheeses and you sure do have a winner.
It can also store in the fridge in an air tight container for a few days, so you can always ‘dip’ into it to add something extra to your school lunch sandwiches during the week.
Recipe for Roasted Beetroot and Broad Bean Dip
Prep time: 20 minutes
Cooking time: 1.5 hours
Bunch of beetroot (3 large or 6 small)
500-800g broad beans
2 tbsp toasted sesame seeds
1/3 cup olive oil (or alternative oil of choice such as avocado or macadamia), plus some from drizzling
A nice big pinch or two of salt and some pepper
1. Preheat your oven to 180 degrees celsius.
2. Peel and cut your beetroot into small cubes, place in a baking dish, drizzle with olive oil and sprinkle on some salt and pepper. Roast for 1 hour 15 or until soft.
3. Shell your broad beans. Add them to a pot of boiling water for 3-5 minutes. Double pod the shells of the larger beans once cooked.
4. Combine everything in a blender until it forms a smooth paste. If your beets dried out a lot you may need some more oil, just assess the texture and add more if needed.
5. Serve with an extra drizzle of oil and some sesame seeds for show.
Happy cooking and bon appétit 🙂