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Beetroot "Caviar" Dip
You can't imagine a better way to upgrade the humble but extraordinarily healthy beetroot than this dip. Serve it with fresh bread or on bruschettas. You'll need:
200g fresh beetroot
50g walnuts
4 dried prunes
1 tbsp brandy
1/2 lemon
1 garlic clove
100ml of sour cream
a pinch of dill, salt and pepper
Roast the beetroots wrapped in foil for 45 minutes at 200°C in the oven. Leave them to cool.
Chop the prunes and put them in a small pan with the brandy. Bring it to boil and then ignite the brandy carefully. Leave the compost to cool.
In a bowl, add the juice of the lemon, the crumbled walnuts, the sliced beetroot, the cream, the garlic and the prunes with their liquid. At this point you can put the mixture in a blender, but make sure not to make a fine puree - leave some coarseness to the paste, according to your taste.
200g fresh beetroot
50g walnuts
4 dried prunes
1 tbsp brandy
1/2 lemon
1 garlic clove
100ml of sour cream
a pinch of dill, salt and pepper
Roast the beetroots wrapped in foil for 45 minutes at 200°C in the oven. Leave them to cool.
Chop the prunes and put them in a small pan with the brandy. Bring it to boil and then ignite the brandy carefully. Leave the compost to cool.
In a bowl, add the juice of the lemon, the crumbled walnuts, the sliced beetroot, the cream, the garlic and the prunes with their liquid. At this point you can put the mixture in a blender, but make sure not to make a fine puree - leave some coarseness to the paste, according to your taste.