NewsBite

Advertisement
Good Food logo

Beetroot, almond and shanklish dip

Frank Camorra
Frank Camorra

Advertisement
Deep, earthy flavour: Beetroot, almond and shanklish dip.
Deep, earthy flavour: Beetroot, almond and shanklish dip.Marcel Aucar

This beetroot dip has a deep earthy flavour because of the way the beetroot are cooked: wrapped tightly in foil and baked to retain the natural sugars. I think this is the best way to always cook beetroot.

Advertisement

Ingredients

  • 4 medium beetroot

  • 400ml extra virgin olive oil

  • 4 cloves garlic

  • 8 sprigs of thyme

  • ¾ cup whole almonds, roasted

  • 60g shanklish cheese

  • 2 tbsp cumin seed, toasted and ground

  • ¼ cup oregano leaves

  • 3 sprigs mint

  • 3 tbsp sherry vinegar

  • Salt and pepper

  • 4 walnuts, roughly chopped

  • Extra shanklish to crumble over the plate

  •  

Method

  1. Preheat the oven to 170C.

    Cut four squares of foil big enough to wrap each beetroot. Place the beetroot in the middle of each piece, add a garlic clove and a little thyme.

    Drizzle with olive oil, sprinkle with salt, wrap tightly then place on a tray and bake for about 1½ hours or until you can easily push a knife into the beetroot.

    Cool slightly so you can peel the beetroot then place in a food processor with the baked garlic, the remaining oil and other ingredients. 

    Puree until smooth (but don't worry if the beetroot still has a little texture), season with salt and pepper.

    Spoon onto a serving plate and sprinkle with some of the shanklish and chopped walnuts. 

     

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Frank Camorra

Red curry of John Dorry from MoVida's Frank Camorra.

Red Thai curry of fish

  • < 30 mins
  • Frank Camorra
Red curry of mussels.

Red curry of mussels

  • < 30 mins
  • Frank Camorra
Thai fish cakes
EASY

Thai fish cakes

  • 30 mins - 1 hr
  • Frank Camorra
Break out of your breakfast rut with baked spinach eggs.

Baked spinach eggs

  • 30 mins - 1 hr
  • Frank Camorra

Original URL: https://www.smh.com.au/goodfood/recipes/beetroot-almond-and-shanklish-dip-20160119-49877.html