Thursday, 20 August 2009

Pantzarosalata

Serves 6

1 large beetroot (about 180g)
4 tbsp chopped walnuts
30g stale white bread, crumbled
1 garlic clove
6 tbsp olive oil
2 tbsp red wine vinegar
1/2 tsp salt

Cook the beetroot in boiling water for 30-40 minutes, depending on size.
Once cooked and cool enough to handle, peel it and chop it coarsely.
Blend this and the other ingredients together until smooth.

***
The scent of the vinegar is strong in this and had a flavour I really loved, but I suspect it would be quite divisive. Like olives, you either love them or hate them! However, no one could deny that the colour is just sensational.
Makes a lovely picnic dip, something just a bit different, or to have as part of a mezze perhaps.

Taken from: Sarah Raven's Garden Cookbook

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