Beetroot recipes

Baba ganoush with roast baby beetroot and almond brittle

1 hour 20 minutes

Dip recipes

Home-made aïoli

Aliums

Smoky spring onion dip

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Parusha Naidoo’s “gut-healing” guacamole

Aliums

Black onion purée

45 minutes

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Hurried hummus

Dip recipes

Gakayat bandura

15 minutes

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Tuna paté

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Mexican cheese dip with roast chilli and chorizo

5 minutes

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Moroccan-spiced carrot hummus with pickled carrots and flatbreads

20 minutes

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Basic zabaglione

5 minutes

Aliums

Garlic aïoli

Garlic aïoli

By Abigail Donnelly

Serves Makes 1 cup

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 free-range egg yolks
1⁄2 t mustard
3 t white wine vinegar
3 garlic cloves, finely chopped
2 t salt
1 cup canola oil

Method

Place the egg yolks, mustard, vinegar, garlic and salt into a bowl and whisk well.
Gradually pour in the oil, a drop at a time at first. Once about half the oil has been added, pour it in a little quicker until well emulsified. Check the seasoning. Store in an airtight jar in the fridge.

Cook’s note: If you have a stick blender, blitz instead of whisking. If the aïoli becomes too thick, add a little warm water.

Pair this with sweet potato chips with herbed salt, find the recipe here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Baba ganoush with roast baby beetroot and almond brittle

Home-made aïoli

Smoky spring onion dip

Parusha Naidoo’s “gut-healing” guacamole

Black onion purée

Hurried hummus

Gakayat bandura

Tuna paté

Mexican cheese dip with roast chilli and chorizo

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Basic zabaglione

Garlic aïoli

Garlic aïoli

Ingredients

Method