Be-troot to yourself and give this yummy dip a try, perfect when scooped up with our pitta chips!
3 x Uncooked Beetroots
2 x Garlic Cloves
100g x Goats Cheese
1tbsp x Olive Oil
1tsp x Cinnamon
10 x Walnuts (Optional)
Agave Syrup (Optional)
Peel & chop your beetroot into even chunks, place on tinfoil with your whole garlic cloves and drizzle with olive oil, cinnamon, salt & pepper.
Wrap in the tinfoil and place into a preheated oven for 60-90 mins, or until softened.
Once softened remove from the oven and allow to cool.
Whilst waiting for your beetroot to cool toast your walnuts in a pan for a few mins. Set aside once done.
Remove your garlic from it's shell and add into a blender with your beetroot & your goats cheese. Add the rest of your oil into the blender and blitz until it's reached your desired consistency.
Add the dip into a bowl and top with crushed toasted walnuts.
Finish with a sprinkle of salt, pepper & olive oil and enjoy with friends! x