This recipe is so easy, I'm not sure it's even entitled to be called a recipe and I almost feel embarrassed about sharing this with you. Except it's so delicious I can't keep it to myself, well I could but that would be really selfish. And as much as I don't believe in entitlement you guys deserve this recipe. In a good way, not a catty 'you guys deserve each other' sort of way that happens to be in most 90's chick flicks.
Digression over. This dish is really simple. I love it for an easy meat free Monday dinner with a green leafy salad when I'm still recovering from the joys of the weekend and am unable to do anything more than chuck beetroot in the oven and add bagged salad leaves to a plate. If you're feeling less lazy, you could make a salad out of the beetroot stems, but that's your call. Or it's great as a snack, yeah it's a pretty extravagant snack and I can feel your judgement but guys we need to get our 5 a day in any way we can.
Not everyone's a beetroot fan, I get that. Its strong earthy taste is sometimes an acquired one, and God knows I hated eating pickled beetroot growing up. But roasted its sweet, earthly flavour is heightened and a bit of charring goes along way. Don't be afraid of the burn, it makes for a better mouthful.
Beetroot and horseradish is a classic combination. Horseradish can come across as too hot to be a dip all on its own, but mixed with a dollop of crème fraîche and a spoonful of yoghurt, you've got a creamy, tangy dip that burnt beetroots are begging to be dunked in. But I'll leave the mysteries of this dish for you to unravel, on to the recipe!
Roast Beetroot & Horseradish Dip
(serves 2...or 1 as an extravagant snack)
3 large beetroots or lots of smaller ones
3 heaped tbsp crème fraîche
1 tbsp natural yoghurt
1 tbsp horseradish sauce
Salt and pepper
Step 1. Preheat the oven to 200°C. Cut the beetroot up into 1.5 cm slices or if using small beetroot just chop them in half. Place the beetroot onto a foiled baking tray and drizzle with olive oil and a generous helping of salt and pepper. Get your hands in and give it all a mix up, making sure the beetroot are evenly coated. Then roast in the oven for 20-30 minutes.
Step 2. In a bowl mix the crème fraîche, yoghurt and horseradish sauce together and season generously with salt and pepper. Easy as dip.
Step 3. Once the beetroot's cooked, remove them from the oven. Place the beetroot in a bowl if you can make it that far, otherwise dunk them into the dip straight from the tray.
Are you a beetroot lover or fighter? Did pickled beetroot scare you as a child and are you still hiding from it at bbqs today? If anyone has any easy dip recipes, please share them below, I'm always looking for new easy eats!