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