Smart starters
Mar 24, 2021
2 minutes
PHOTOGRAPHY by CON POULOS • STYLING by MICHELE CRANSTON
Beetroot and red onion dip
SERVES 8 PREP AND COOK TIME 1 HOUR (+ COOLING TIME)
4 medium beetroot (600g), trimmed
1 medium (70g) bulb garlic
1 large red onion (200g), cut into thick wedges
1 tablespoon fresh thyme leaves
1 tablespoon extra virgin olive oil
2 tablespoons horseradish cream
½ cup (50g) walnuts, toasted
3 teaspoons red
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