We love having people over for dinner or lunch. As much as I love a good sitting down meal with plenty of courses and good conversation lasting for good few hours, I also love casual eating. The kind of eating that allows you to eat bits and pieces while moving between groups of people and changing conversations, while the kids are been fed or while you finish cooking the main course. A platter with some dips, cured meats and cheese will instantly make guests feel more at home, more relax. There is something about finger food that is very disarming.
In the last few years, I have grown more fond of beetroot in all different formats: raw in coleslaw, roasted with balsamic vinegar, vaccum packed for salads, pickled in jars for sandwiches… I love them all. It adds a lovely and sweet flavour and a fabulous colour to any dish and makes it a good companion to hummus, cheeses…. anything really!
This is a simple beetroot dip but it has earned a place in our hearts.
You will need:
– 1 tin cannellini beans (410g)
– 1/2 packet cooked beetroot (or about 4oz / 125g)
– glug of extra virgin olive oil
– 1 clove garlic
– zest of one lemon
– mint leaves (optional)
– salt and pepper to taste
Give the beans a good rinse under water and place all the ingredients in the food processor. Blend and season to taste.
Although not much oil is needed in this recipe (cannellini beans are quite creamy), you can substitute it for low fat natural yoghurt if you wish.
Try it in your next get together and let me know how you get on!