This has to be one of the weirdest combinations my food-obsessed brain has come up with, but it works. The earthy sweetness of the beetroot is complemented by the dryness of the walnuts, the saltiness of the olives and then highlighted by the fragrant dill.
It is also pink.
If anyone decides to use this as a dinner-party item, please put Barbie Pasta on the menu.
2 pre-cooked beetroots
1 clove garlic
6 black olives
2 tbsp olive oil
juice of 1/2 lemon
2 tbsp dill, chopped
Cook the pasta in plenty of boiling water.
Put all the ingredients except the dill into a food processor and whizz until smooth.
Season with salt and pepper.
When the pasta is cooked, drain it and then return to the warm pan.
Stir in the sauce until all the pasta is coated.
Serve with the dill sprinkled over the top.
This is inspired by a new dip I spotted in the chiller cabinet at Marks & Spencer. Beetroot and mint dip. I had never thought of putting mint and beetroot together. It looked, from the display that it was mixed with yoghurt, but when I tried it it was horribly sweet and cloying. Lemon juice worked much better. I’m not the biggest fan of beetroot, but this has a mild sharpness before the cool freshness of the mint kicks in. I would not have believed, before trying it, that three disparate ingredients would taste so good together. I urge you to give it a try.
1 packet of cooked beetroot (about 250g)
Juice of half a lemon
1 tbsp mint, finely chopped.
Grate the beetroot into a bowl.
Add the other ingredients and season well.
Mix thoroughly and then set aside for about half an hour to let the flavours mix.
Serves 4 as a side salad.