Beet­root and goat’s cheese dip

Landscape (UK) - - In The Garden -

Trim and chop the beet­root into small chunks and trans­fer to a food pro­ces­sor. Blend un­til smooth, then trans­fer to a large bowl. Blend the goat’s cheese into the beet­root with the back of a spoon un­til smooth and com­bined. Mix in the thyme, zest and juice of the lemon and salt and pep­per. Chill for 30 mins. Serve with crack­ers.

Makes 375g 125g beet­root 250g goat’s cheese 1 tbsp thyme leaves ½ lemon sea salt and black pep­per crack­ers, to serve

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