Roast beetroot dip

You can use this like any dip – with breadsticks or crudités as a starter, snack or part of a buffet

Beetroot dip

Serves 4–6

Roast beetroots, skin and put into a blender.
Add remaining ingredients and blend until you have a just-about-smooth purée. Put in a bowl, cover and chill.

Recipe taken from The Garden To Kitchen Expert by Judith Wills and Dr DG Hessayon, priced £9.99. Buy this book at a discount from Saga Bookshop

Vegetable growing masterclass
Fed up with tasteless fruit and veg, worried about air miles and pesticides? Time to get growing your own vegetables.
Read on
Cheesed off with dull sauces
Lindsey Bareham helps a reader to liven up their bland cheese sauces
Read on
Four classic French butters
Since 1932, Ginette Mathiot's I Know How To Cook (Je sais cuisiner), has been the cookery bible for three generations of French families. Now translated into English for the first time, non-French cooks can benefit from clear instructions that reveal how simple it is to prepare good French food. Extracted here are four classic French butters to accompany meat, fish, vegetables and more
Read on

Saga Shop
Fantastic prices and free standard P&P to UK mainland deliveries.
MORE DETAILS
Travel insurance
Cover for most pre-existing medical conditions and no upper age limit.
MORE DETAILS
Travel money
0% commission on over 60 currencies and a fast, low cost way to order foreign currency.
MORE DETAILS