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Colourful beetroot and fennel dip

Recipe from: 13 October 2015
recipe, dip, beetroot

Ingredients 10
Servings 6
Time 00:10


  • 1
    fennel seeds, crushed
  • 1
    olive oil
  • 3
    garlic cloves, finely chopped
  • 300
    roasted beetroot, peeled and chopped
  • 400
    tin butter beans, rinsed and drained
  • Juice of ½ a lemon
  • 1
    plain yoghurt
  • Sea salt and black pepper
  • Fresh lemon thyme, to garnish
  • Breadsticks, to serve



Heat a medium pan over a medium heat, add fennel seeds and dry-fry for 1 minute. Add olive oil and garlic and sauté for 1 minute. Toss in beetroot and cook for 2 minutes. Remove pan from heat and allow mixture to cool.

Place the beetroot mixture and butter beans in a blender and pulse until smooth. Add lemon juice and yoghurt. Season and blend well to combine.

Place dip mixture in a bowl, drizzle with a little extra olive oil and garnish with lemon thyme leaves. Serve with breadsticks.

Text and image:Fairlady

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