Beautiful beetroot dip recipe

If you spot some lovely fresh beetroot appearing at your local market, greengrocer or supermarket, this is definitely a recipe to keep. In fact, you might want to save it somewhere sensible rather than relying on the usual technique of remembering that you once saw a recipe involving beetroot on the internet. We all know how well that ends.

Beetroot is also rather good for you, which is always a pleasant bonus when something tastes this good. It is naturally rich in folate and contains useful amounts of potassium, manganese and vitamin C. It also contains nitrates, which the body can convert into nitric oxide. Research suggests that dietary nitrates may help support healthy blood pressure and cardiovascular function.

The distinctive deep purple-red colour comes from betalains, naturally occurring plant compounds with antioxidant and anti-inflammatory properties. Beetroot is also a source of fibre, making it a useful addition to a balanced diet.

Of course, none of that means you have to eat beetroot purely because it is virtuous. Sometimes a vegetable is allowed to be delicious as well, and this particular recipe is a very good example.

A beetroot dip with a difference

This beautiful beetroot dip recipe is kindly provided by Victoria Twead, author of the bestselling Old Fools series.

It is a wonderfully simple combination of cooked beetroot, tahini, lemon juice and garlic. The result is creamy, slightly earthy, fresh and tangy, with that gorgeous colour that makes it look considerably more complicated than it actually is.

It would make a lovely starter or sharing dish, particularly if you are entertaining. Serve it with your favourite good bread for dipping, or try the crisp Cos lettuce option suggested in the recipe for something a little lighter.

And because it keeps well in the fridge, it is also handy to have tucked away for lunches, snacks or those moments when you open the fridge and discover that there is absolutely nothing remotely interesting in it.