GOLDEN BEETROOT & MISO DIP WITH FURIKAKE

Homemade dip served with a colourful array of fresh raw vegetables (known as crudites) is an easy way to impress guests.  This delicious one is made with bright golden beetroot and given an umami kick with miso, some nuttiness from tahini and a splash of apple and cider vinegar to balance. Consider the suggested bowl of furikake to be like dukkah, so, dip into the beet mix first then coat with the furikake to taste.

makes about 1½ cups

3 golden beetroot, ends trimmed (trimmed weight 400g-450g)

1 small head garlic

2 tablespoons shiro miso (red miso)

1 teaspoon tahini (or use 1 teaspoon sesame oil)

1 teaspoon Hart’s Farm apple & cider vinegar

1 teaspoon honey

¼ teaspoon Southern Seagreens sea salt (or sea salt)

100g Main Ridge Dairy goat curd

Sea greens furikake, for sprinkling and dipping

Pre-heat oven to 190°C (fan-forced 170°C).

Wash the beetroot thoroughly. Wrap each one individually in a piece of foil to enclose completely. Place on a baking tray and roast for 45 minutes, or until a skewer inserted slides in easily, the timing will depend on size of the beetroot and could be up to an hour or more. Set aside until just cool enough to handle, unwrap the foil and rub away the skins. Cut the beets into chunks.

While the beetroots are roasting, wrap the garlic in foil and add to the tray of beetroot. Roast garlic for 15 minutes, or until the cloves are very soft when pressed. When cool enough to handle, squeeze out the garlic flesh from each clove skin into the bowl of a food processor.

Add the beetroot chunks to the food processor and blend until smooth. Scrapping down the bowl, then add the miso, tahini, vinegar, honey and salt and blend again until well combined, scrapping down the bowl occasionally. Add half the goat curd and blend to incorporate.

Transfer the beetroot mixture to a bowl, cover and refrigerate for an hour to allow flavours to develop.

Spoon into a serving dish then add the remaining goat curd and swirl through with a knife blade for a ripple effect. Garnish with a sprinkling of furikake and a small bowl of furikake alongside. Serve with a selection of raw, fresh vegetables, or crackers, or sliced baguette.

Recipe by Fiona Hammond, November 2024