Roasted Beet And Walnut Dip

Beetroot dip earns its colour easily and its flavour with more difficulty, because beetroots on their own are sweet and one-dimensional.

Toasted walnuts, tahini and enough lemon give it the bitterness and acid it needs to be worth eating.

Roasted beetroots and boiled beetroots are not interchangeable here. Roasting concentrates the sugars, and boiling leaves them in the water.

Walnuts bring the bitterness that stops the dip from tasting like sweetened earth.