Let me call a spade a spade and say that this dip is possibly proabbly the best shit I ever made! Yes, my strawberry jam is awesome, and this orange and grapefruit dessert is out of this world, but this dip is the kind of recipe that you wonder how you could have lived your life without it!
Ahm, well, there is another difficulty: try not to eat up all the roasted beetroot cuts before you purée them...
500 gr of beetroot
70 gr of almonds
a pinch of salt
some lemon juice
5 tablespoons of sour cream
a pair of rubber gloves
Preheat the oven at 180 °C. Put on your rubber gloves and peel the beetroot. Cut the beetroot into chunks, spinkle with (olive) oil and place in the oven where you roast the beetroot for 50-70 minutes. If the beetroot becomes too dark, cover them with aluminium foil. In the meantime, roast the almonds, set a couple of them aside. Once the beeroot are done, purée them together with the almonds, some salt, pepper, the sour cream and as much lemon juice as you like (I like a lot...). Add a little bit of water if necessary. Place the dip in a bowl and sprinkle it with some of the toasted almonds.
Tastes awesome with flatbread and grilled meat!
Adapted from the recipe here (I left our the garlic since it's Sunday and I don't want everybody at the office to hate me Monday morning...)
copyright of all photos. j.