Name: Roasted beetroot & red onion dip
Cook time: 120 min
Total time: 120 min
Ingredients: 5 beetroot (800g), trimmed; 1 bulb garlic (70g); 2 red onion (340g), quartered; 1 tablespoon fresh thyme leaves; cooking-oil spray; 1 1/2 cup (360g) sour cream; 1 cup (100g) walnuts, toasted; 1 tablespoon red wine vinegar

Ingredients

5 beetroot (800g), trimmed

1 bulb garlic (70g)

2 red onion (340g), quartered

1 tablespoon fresh thyme leaves

cooking-oil spray

1 1/2 cup (360g) sour cream

1 cup (100g) walnuts, toasted

1 tablespoon red wine vinegar

Method

1.Preheat oven to 180°C/350°F. Line an oven tray with baking paper.

2.Place beetroot, garlic, onion and thyme on oven tray. Spray with cooking oil; season. Bake for 1 hour. Remove garlic, onion and thyme from tray. Cover beetroot with foil; bake for a further 45 minutes or until tender. When cool enough to handle, remove and discard skins. Chop beetroot coarsely.

3.Squeeze garlic cloves from bulb. Blend or process beetroot with garlic, onion, thyme, sour cream, nuts and vinegar until smooth. Season to taste.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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