A simple, tasty dip that makes a nice alternative to hummus.
- 2 beetroots, peeled
- 1 tin broad beans (fava beans)
- a handful of chives (optional)
- 1 clove garlic, crushed
- salt and pepper
- 2 tablespoons white wine vinegar
- 4 tablespoons olive oil
- pinch of cayenne pepper (more if you like it spicy)
Roast the beetroot for 45 minutes and then steam it for another 5 minutes or until cooked, then cool- or cheat and buy cooked beetroot. Blend the beans, chives, garlic and seasoning with the olive oil. Grate or food process the beetroot and pour the vinegar over. Let it sit for 5 minutes, then stir the beetroot in to the mix. Serve with crudités or toasted pita bread, or on crackers.