Fearne By Swan
1 3
METHOD
Preheat the oven to 200°C / 180°C fan / gas mark 6.
Wrap the beetroot in foil and roast for 50 - 60 minutes until
completely tender. Remove, peel off the skin and leave to cool
completely.
Add the cooled beetroot to the Fearne by Swan food processor
together with the yoghurt, tahini, lemon zest and juice, olive oil
and thyme and blitz until smooth. Season to taste with salt and
pepper. Thin with one tablespoon of water at a time until you
reach your desired consistency.
Serve with the coriander leaves and olive oil drizzled over and the
carrot and red pepper batons to dip into.
INGREDIENTS
5 raw beetroot
3 tbsp Greek or soy yoghurt
2 tbsp tahini
Juice and zest of half a lemon
2 tbsp extra virgin olive oil,
plus more to serve
1 tsp fresh thyme leaves
Sea salt and pepper
1 tbsp coriander leaves,
to serve
Carrot and red pepper batons,
to serve
BEETROOT DIP WITH C ARROT
AND RED PEPPER
SERVES 4
PREP TIME:
15 MINS
COOKING TIME:
60 MINS
SK34030 Fearne By Swan 1.7 Litre Jug Kettle IM.indd 13
16/06/2017 15:54
