I wanted something sweet to balance out a salad last week and ended up buying a vac pack of cooked beetroot. What to do with the remainder when you only need one? Dips are always the answer. Just as the answer is pesto when you have too many fresh herbs. Lately, a dip is my go to accompaniment to film nights. A few sliced carrots, or some tortilla chips if I am feeling in need of less wholesome crunch and a glass of wine.
This is a riff on Romesco sauce meets Muhammara. Earthy, toasted walnuts, sweetness from the beetroot, a sweet sour hit from pomegranate molasses, rounded acid from the vinegar, freshness from the mint and garlic to round it all up.
2 beetroot, cooked and roughly chopped 1 clove garlic 1 tbsp sherry vinegar 1 tbsp pomegranate molasses 1 tbsp panko breadcrumbs 2 tbsp walnuts INSTRUCTIONS The ingredients just get whizzed in a food processor until you reach the consistency you prefer. A drizzle of olive oil, a scattering of toasted walnuts and a couple of mint leaves to top it off and it’s good to go.