Beetroot and cannellini dip with candied seeds

Here is the recipe for Beetroot and cannellini dip with candied seeds

INGREDIENTS

1. 2 medium beetroots


2. 3 garlic cloves, skins left on


3. 1x400g (14oz) tin cannellini beans


4. Zest and juice of ½ lemon


5. Salt and black pepper

For the seeds:

1. 1 tbsp caster sugar


2. 1 tbsp caraway seeds


3. 1 tbsp pumpkin seeds

Optional other toppings:

1. 25g (1oz) blue cheese, crumbled


2. 2 spring onions, thinly sliced


3. ½ apple, peeled, cored, finely diced and tossed with lemon juice


4. A small bunch of parsley, roughly chopped

To serve:

1. Warmed pitta bread


2. Celery sticks

METHODS

1. Preheat the oven to 200°C/180°C fan/400°F/gas mark 4.


2. Wash the beetroots and wrap them, still wet, in foil along with the garlic.
3. 
   
4. Place the package on a baking sheet and roast for 1 hour, removing the garlic after 20 minutes.


5. Allow the beetroot to cool then rub the skins off and cut each into 8 pieces.


6. Drain the beans and squeeze the softened garlic from its skin.


7. Put everything in the bowl of a food processor with the lemon juice and zest. Season and blitz until smooth.


8. Put the sugar in a small, dry frying pan and heat on medium, stirring constantly until it begins to clump and melt.


9. Add the seeds and stir until coated in the sugar.


10. Tip immediately on to a sheet of greaseproof paper and sprinkle with salt.


11. Spread the dip on a plate then scatter over the seeds and any or all of the other toppings.


12. Serve with pitta bread and celery.

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