Beetroot, Walnut & Prune Dip

🧂 Ingredients

• 3 medium beetroots

  raw
• 7-8 pitted prunes
• 1 large clove of garlic

  finely grated
• 1/2 cup walnuts
• 2 tablespoons red wine vinegar

  or apple cider vinegar
• 1/3 teaspoon salt
• 2-3 tablespoons of good quality mayonnaise

Instructions

• 1 Cook the beetroot, skin-on, in boiling water for 20 minutes, or until just
  tender when poked with a knife. Strain and allow to cool down to room
  temperature.
• 2 In the meantime, place the prunes in a small bowl with warm water and allow to
  soak for 10 minutes.
• 3 Place the garlic and walnuts in a food processor fitted with an S-blade. Grind
  into small crumbs. If not using a food processor, crush and chop the walnuts and
  garlic finely with a knife.
• 4 Peel the beetroot (use gloves to avoid any skin stains) and dice roughly. Add to
  the food processor together with vinegar, salt and mayonnaise. Process until
  ground up and only slightly course. If not using a food processor, grate the
  beetroot finely and add to the walnuts and garlic.
• 5 Taste and add more salt or vinegar if you like. It should be a lovely balance of
  sweetness from the prunes and beetroot, acidity from the vinegar, sharpness from
  the garlic and a little salt, and earthy nuttiness from the walnuts.
• 6 Serve sprinkled with a few extra crushed walnuts. This will keep for a few days
  in the fridge.

Nutrition Info