Beetroot Dip with Pistachio

This colourful dip is a delight on the table and has four ingredients. You could also use the dip on some kind of lavish, pitta or wrap as a spread for a flavour boost to any salad or meat pairing. Enjoy…

Ingredients:

2 large Fresh Beetroot

2 tablespoons Sour Cream

1 tablespoon of extra virgin olive oil

40g Unsalted Pistachios (peeled and chopped gently)

Method:

Peel beetroot and cut up into small chunks and place on roasting tray. Pour over olive oil and marinate the beetroot. Roast on 170 degrees for 30 minutes. Take out and turn beetroot over, roast for an extra 10 minutes. Let Cool.

In a mixing bowl add the roasted beetroot and sour cream and mix with a stick blender. Better with a stick blender so you can control the texture. I like it a bit chunky, but if you prefer a smooth dip you can use a blender.

Once done, pop in a bowl to serve and sprinkle those gorgeous green pistachios on top for a divine looking and tasting dip….