In the first of series of simple, seasonal recipes, musician, cook and aspiring food writer Tom Rees serves up a dish good enough to win over the most hardened of beetroot critics.
Beetroot Dip with Sheep’s Cheese and Toasted Walnuts
In the past couple of years I’ve become a serious beetroot convert. I’m not talking about the pickled stuff in jars which I dreaded as a child, but about fresh roots with their wonderful earthy sweetness and autumnal aroma. Raw beetroot makes a superb accompaniment to beef, particularly when paired with celeriac and a vinaigrette thick with dijon mustard, and it is among my favourite additions to a green salad. It is equally delicious boiled or roasted, but this serves to accentuate the sweetness of the root, so it's even more important to pair it with something sharp or salty for contrast.
This recipe is based on an exquisite beetroot and feta dip I ate at Sam and Sam Clark’s tapas bar Morito about a year ago. The walnuts and the tangy sheep’s cheese in my version temper the sweetness of the beetroot, while the lemon juice and the parsley add freshness to the finished dish. Thickly spread onto slices of rye bread it’s a joy to eat, and somehow all the more enjoyable for the way it stains your mouth and your fingertips.
