Beetroot and goat’s cheese dip
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