Don’t eat Oleander flowers. They’ll kill you.
Roasted beetroot dip
4 large beetroot
squizzle of olive oil
3 cloves garlic
1/2 teaspoon cinnamon, coriander and cumin powder
1/2 cup walnuts, toasted and chopped.
1/2 juice 1 lemon
Dill, pepitas, edible flowers (not oleander), micro sorrel leaves, black seeds (sesame, nigella or similar)
In a roasting pan, add peeled beetroot, garlic and olive oil; roast for an hour on 180 degrees. Cut them in half if they are super massive. Stab them with a skewer to see if they are soft-ish. I don’t know how big your ‘roots are, you see.
Dust off your food processor, the one with the chopping blade. When your beetroots are cooled, throw them in the processor bowl with the rest of the ingredients and blend.
Spoon into a bowl and add your pretties on top. This is also pretty delicious as a spread on toast with avocado.
- If your beetroots are hot and you process, you could be cleaning magenta stains off your ceiling for decades. You may also lose a hand or an eye. Cool your beets.
- You can use baby beetroots, but you’ll need stacks and God help you peeling those S.O.B’s.
- Chuck some chilli flakes in – I’ve never done this but I reckon it would be spot on. Let me know.
- Micro leaves (amazingly) can now be found at major supermarkets. Praise be.
- Sure you can go to the garden centre to get edible flowers but what have they sprayed on there – specialist supermarkets or grow your own are the safest bet.