Created especially for us by Valentine Warner, the colour of this dip makes it a feast for the eyes as well as the palate. Beetroot and goats cheese are a classic pairing, complemented here by the texture of our crispbread.
250g fresh beetroot
60g tangy soft goat’s cheese such as Chavroux
1 tbsp walnut oil
1 tsp olive oil
1/2 tsp salt
Splash of red wine vinegar
Handful of walnuts
1 Place the unpeeled beetroots in a large pan and cover with cold water. Simmer until completely soft and tender. Once cool enough to handle, chop into medium dice and place in the bowl of a food processor (or mixing bowl if you are using a stick blender but ensure you are ready for lots of red juice).
2 Blitz until completely smooth then add the goat’s cheese and oils. Pulse until well incorporated then stir in the salt and a splash of red wine vinegar.
3 Break up the walnuts into pieces and toast in a dry frying pan over a medium heat, swirling often so they don’t burn.
4 Stir most of the walnuts through the whipped beetroot, transfer to a serving bowl and top with any remaining toasted walnuts to decorate.