BEETROOT AND ALMOND DIP

Enjoy this bright and delicious dip with crunchy green salad or as a side to fish. A similar purée made with green olives and almonds is also wonderful.

Preparation 10 minutes Cooking 35-40 minutes Serves 4

2-3 RAW BEETROOT (AROUND 400G), UNPEELED 100G WHOLE BLANCHED ALMONDS

½ GARLIC CLOVE, PEELED AND CRUSHED TO A PASTE WITH SALT

3 TBSP EXTRA-VIRGIN OLIVE OIL

2 TBSP SHERRY VINEGAR OR A GOOD-QUALITY RED WINE

VINEGAR WITH A PINCH OF SUGAR

2 TBSP FRESH DILL, CHOPPED (OPTIONAL)

1 Put the beetroot in a saucepan, cover with water and bring to the boil. Cook for 35-40 minutes or until just tender, topping up the water if necessary. Drain and leave to cool.

2 Meanwhile, grind the almonds in a food processor until fine. Gradually add around 150ml water and process until it forms a paste. When incorporated, add the garlic and olive oil.

3 Peel and roughly chop the beetroot and add to the almond paste along with the vinegar and dill, if using, and blitz until almost smooth. Transfer to a bowl and check the seasoning. The dip can be kept, covered, in the fridge for a couple of days.