• Preparation time: 15 minutes, plus cooling
  • Cooking time: 1 hour
  • Total time: 1 hour 15 minutes, plus cooling
  • Serves:4


    500g raw beetroot, peeled and cut into wedges
    5 garlic cloves
    5 tbsp extra virgin olive oil, plus extra to serve
    1 lemon, zest
    1-2 tbsp freshly grated horseradish root (or hot horseradish sauce)
    2 tbsp balsamic vinegar
    1 tsp garam masala
    1 chilli, halved lengthways and deseeded
    ¼ x 25g pack mint, leaves only
    4 tbsp Greek yogurt
    flatbreads and vegetable crudités, to serve


    1. Preheat the oven to 210˚C, gas mark 7. Put the beetroot and (peeled) garlic in a roasting tin, toss together with 2 tbsp oil and season. Cover with foil and roast for 50 minutes- 1 hour, until the beetroot is completely tender. Remove and leave to cool for 5 minutes.

    2. Put the beetroot, garlic, 3 tbsp oil and remaining ingredients (apart from the flatbreads and crudités) in a food processor, reserving some mint to serve. Whizz until completely smooth, then season. Transfer to a serving bowl, drizzle over a little olive oil and scatter with the remaining mint leaves. Serve with warm flatbreads and crudités. 

    This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue

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