Recipes fResh fRom the gaRden

Serves: makes about 400g
Prep time: 15 mins
Cooking time: 35 mins plus cooling time
Ingredients
2 large raw beetroots
1 cup walnuts
5 pitted prunes
2 large garlic cloves
3 tbsp apple cider vinegar
2 tbsp whole egg mayonnaise (go for less sweet varieties)
1 tsp crème fraîche (sour cream can also be used)
2/3 tsp salt
a pinch of cracked pepper
Method
1. Bring a medium saucepan
of water to boil. Cook
beetroot in simmering
water for 35 minutes.
Drain, rinse under cold
water and cool down for
at least one hour before
peeing and cutting into
quarters. This can be done
the day before.
2. Heat a small saucepan or a
pan to high heat and toast
walnuts for 1–2 minutes,
stirring every 15 seconds
to prevent burning.
3. Using a food processor,
grind walnuts to small
crumbs. Add prunes, garlic,
and beetroot and process
into crumbly texture. Add
vinegar, salt, mayonnaise,
crème fraîche, black pepper
and process until well
combined and smooth.
4. Serve with crackers,
croutons or toasted bread.
Beetroot,
walnut and
prune dip
IRENa MaCRI — EaT dRINK daILy
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