Beetroot and Lavender dip is feminine and fragrant, looks dramatic and packs a nutrient punch. Serve alone with crackers or alongside some cheese – goats cheese, blues and cheddars go particularly well.
I like to use it also as a spread, topped with some sliced boiled egg, or cured or smoked salmon, trout and mackerel. You could stir it through some pasta with some toasted walnuts and green beans for a quick and colourful meal.
Beetroot and Lavender Dip
- 2 large beetroot (approx 500g), boiled or roasted until soft
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon lavender salt
Combine all ingredients in a food processor and blend until smooth. Adjust seasoning to taste.