Photo: Simon LambertBeetroot are great for adding a bit of colour and cheer to a dull day. This easy beetroot dip was delicious and indeed very vibrant and cheerful.I roasted the beetroot to give a deeper and sweeter flavour, blended it with cannellini beans which rounded out the flavour and added a light creaminess. I enjoyed it with a selection of fresh vegetables and it was delightful. Makes 400ml Prep time 15 min Cooking time 40 min Skill easy Ingredients 200g cooked beetroot, peeled 425g tin cannellini beans 2 cloves garlic, peeled ½ tsp fresh rosemary leaves, finely chopped 1 Tbsp tahini paste 1 tsp salt 1 lemon, juice Method Roughly chop the beetroot and place into the bowl of a food processor, blend to finely chop. Add the remaining ingredients and blend until a velvety smooth puree has formed. Taste and adjust if necessary. It will last in the fridge for 3 days.
