Lyn's Recipe Collection
Ingredients
Servings 8
⅓ cup balsamic vinegar
½ cup olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 pinch salt and pepper to taste
Whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.
Serves 6-8 as an appetiser
This dip is great served with Rosemary & Chickpea Crispbread (separate recipe)
3 medium sized beetroot
1 cup cooked cannellini beans (1/2 cup dried beans will yield a cup of cooked beans)
1 firm pear, grated
2 teaspoons sea salt
3 tablespoons vinocotto, or balsamic vinegar
Good squeeze lemon
½ cup extra virgin olive oil (evoo)
1 sprig rosemary
1 small clove garlic, sliced
A little extra virgin olive oil (evoo) for frying
1 teaspoon lemon zest
1 teaspoon mint, chopped
Put the beetroot in a pot with plenty of salted water, start cooking from cold water and continue to cook until tender, about 40 minutes. Allow to cool slightly so that you can peel the beetroot whilst they are still a little warm -it’s easier that way (it’s also best to use gloves to do this), then chop roughly.
At the same time cook the beans in lots of water until tender, adding salt towards the end of the cooking period. Strain and reserve.
Heat a little evoo in a small pan and quickly fry the garlic and rosemary. Add the chopped beetroot, cannellini beans, fried garlic and rosemary to a food processor, add the vinocotto. Grate the pear into the beetroot, add the lemon zest, mint and a good squeeze of lemon juice and pulse to combine as you add the evoo. The beetroot needs to retain a very coarse texture without being too pureed. Stir well to combine. Season with pepper.
Serve on a plate with Rosemary & Chickpea Crispbread and a sprig of mint to garnish.