The last of the root vegetables are slowly fading out of season, so I thought it might be a good time to really showcase the last of these Winter wonders. This weekend past, I had to opportunity of catching up with the very delightful Gottie and Bluenose from SOLE Mama's. Bluey has a bit of a rep for coming up with these outstanding cocktail mixes, known to all as Magic Potions, and this time was no different. We were met at the door with a glass of bubbly tinted with a mix of raspberries, Cointreau or Grand Marnier and lemon juice. If I ever work out how to get the damn pics of my new phone, I'll post them.
I was asked to bring some dips, so I went with a couple of classics (Hommus and Tzatiki... home made the sloooooow way) and something a bit out-of-the-ordinary, Roasted Beetroot dip. This dip is a zillion times easier, tastier and more vibrant than anything you're likely to get at the shops, and the end result is a deep earthy, almost musky flavour that reminds me of the smell of the air after a Summer thunderstorm . Don't bother trying it with anything other than fresh, whole beetroots.
pg's Roasted Beetroot, Garlic and Cumin dip.
pan roast a one and a half teaspoons of cumin seeds in a non-stick pan for 30-45 seconds, or until fragrant. Set aside to cool.
Cut the top and bottom off a fresh beetroot. Discard. Chop beet into quarters and place on baking tray. Bake at 180-200C for 30 mins.
At the 30 min mark, take a whole head of garlic, slice about 1/2cm off the top, exposing all the individual cloves. Bung on the oven tray with the beetroot and roast a further 15-20 mins until beet is tender.
Let the beet cool slightly and then peel. Use rubber gloves to handle the beet, or you'll look like you've been axe murdering pigs.
Whack the peeled beets and 1 teaspoon of roasted cumin seeds in a blender, or use a stick blender. Squeeze the roasted cloves of garlic in and pulse until combined.
When cool, add a tub of sour cream and stir through.
Serve, garnished with remaining cumin seeds and lavosh.