Beetroot and red onion dip

SERVES 8 PREP AND COOK TIME 1 HOUR (+ COOLING TIME) 4 medium beetroot (600g), trimmed 1 medium (70g) bulb garlic

1 large red onion (200g), cut into thick wedges 1 tablespoon fresh thyme leaves 1 tablespoon extra virgin olive oil 2 tablespoons horseradish cream

cup (50g) walnuts, toasted

3 teaspoons red wine vinegar

1 Preheat oven to 200°C (180°C fan-forced).

2 Wrap beetroot bulbs in foil and place on a small oven tray. Bake for 1 hour or until tender.

3 Place garlic, onion, thyme on a small oven tray lined with baking paper, drizzle with olive oil and season. Bake with the beetroot for 30 minutes or until onion is soft.

4 Allow beetroot to cool wrapped in foil. When beetroot are cool enough to handle, remove and discard skin. Chop coarsely. Squeeze garlic cloves from papery skin.

5 Add beetroot with garlic, onion mixture, horseradish, walnuts and vinegar to a blender; process until almost smooth. Season to taste.

6 Top with extra toasted walnuts and a drizzle of extra virgin olive oil, if desired. Suitable to freeze. Not suitable to microwave.