Straight from your garden or the greengrocers, this smooth sauce can be served with any crudité or flatbread
Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple but stunning dishes. Cooking with sustainable fish species is just one of his specialities.
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Beetroot makes a great, colourful dip, but with this method you can use any root vegetable, from carrot to squash, and even spice things up with a little chilli or ginger if you wish. Try it topped with toasted chopped walnuts, or a sprinkle of the Egyptian spice and nut blend dukkah, too. I’ve served this with simple new-season radishes but you could use any vegetable crudités or flatbread.
Requires cooling time
Overview
Prep time
10 mins
Cook time
1 hr
Serves
4
-6
Ingredients
- 500g raw beetroot, trimmed but left unpeeled
- 2 tsp salt
- 1 tbsp tahini
- 100ml extra-virgin rapeseed oil
- juice of ½ lemon
- radishes, well washed but any leaves kept on, to serve
Method
Step
Put 500g raw beetroot in a saucepan and cover well with water. Add 2 tsp salt, bring to the boil and simmer for about an hour, or until the beetroot is soft. Top up the water level if needed to keep the beetroot covered.
Step
Once cooked, drain and leave to cool a little, then rub off the skins.
Step
Chop the beetroot flesh into pieces and place in a food processor with 1 tbsp tahini, 100ml extra-virgin rapeseed oil, the juice of ½ lemon, some seasoning and a little water to help it blend.
Step
Blend to as smooth or chunky a texture as you wish, then taste and season again if necessary. Serve with the radishes.