There is something about red vegetables such that I can't resist buying them. Whenever I see beetroot or rhubard into the shopping basket they go. Therefore I often make this dip to deal with the abundance of beetroot, and because it is completely delicious. Again like other dips I try to remember to cook and make whilst I am in the kitchen preparing other meals. Enjoy!
2 beetroot scrubbed and trimmed
3 Tbspn extra-virgin olive oil
1 Tbspn pomegranate molasses
4 garlic confit cloves
1/2 tspn ground cumin
1/2 tspn ground coriander
sea salt and freshly ground black pepper
Preheat oven to 200 degrees celcius
Cut the beetroot in half, wrap in foil, place on baking tray and bake for 40-60 min, or until tender when pierced with the tip of a small sharp knife. Remove from the oven and cool in the foil for 15 mins.
When warm enough to handle, remove skin from the beetroot (you might want to use gloves).
Combine the beetroot with the oil, pomegranate molasses, garlic, cumin, coriander and 2 Tbsp of water in a food processer and blend until smooth. Season with salt and pepper. Serve.
Will keep in an airtight container in the fridge for up to 5 days.
Borrowed from Chef Pete Evans 'Family Food'