Roasted Beetroot Dip

Recipe for 6 People


·      3 Large Beetroots

·      2 Onions

·      150gr of shelled Broad beans

·      100ml of Olive Oil

·      Salt and Pepper to flavour


1.     Peel the beetroot, onions and finely slice using a Mandolin

2.     Lay the beetroot and onion on an oven dish and drizzle with Olive oil, salt and pepper

3.     Place in the oven for around 40minutes at 200 degrees until the beetroot is cooked through and the onions are slightly caramelized

4.     Place the broad beans in a pot of boiling water and cook for approximately 15minutes until the beans are cooked through. Drain the beans and peel if needed to remove outer shell. 

5.     Place the beetroot and onions in the food processor and blitz together with the olive oil until you get a smooth consistency. Season with Salt and Pepper. Serve with Grissini