With the earthy flavour of roast beetroot and creamy white beans blitzed together with sharp Capirete 20-year sherry vinegar, serve this fabulous dip with Sardinian charcoal parchment crackers as a colourful addition to your platters.
Makes approx. 2 cups
2 small beetroot, scrubbed
Extra virgin olive oil (EVO)
1 clove garlic, crushed
1½ cups El Navarrico large white beans, rinsed and drained
2 tsp Capirete 20-Year Sherry Vinegar
Salt and freshly ground black pepper
2 Tbsp toasted Pinoli pine nuts, to serve
1 Tbsp flat leaf parsley leaves, to serve
Toss beetroot in a small amount of EVO and wrap in foil. Roast in a preheated oven at 190°C for 40-50 minutes. Remove from oven and set aside until cool enough to handle then remove the skins.
Roughly chop the beetroot and add to the bowl of a food processor. Pulse to chop. Now add the garlic, white beans, vinegar and 2 Tbsp EVO and process until smooth. Adjust seasoning with salt and pepper. Store in the refrigerator until ready to use. Spoon into a shallow bowl and serve garnished with pine nuts and parsley.
Recipe by Julie Le Clerc
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