Roasted Garlic White Bean Dip With Beetroot And Fennel

A creamy dip flavoured with a whole head of roasted garlic and topped with sparkling glossy beetroot and fennel. This dish is a beautiful plant based centre piece to surround with crackers and crudite for a show stopping appetiser.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C.

Step 2

Place sliced fennel in a large bowl and toss with two tablespoons of olive oil, salt and pepper. Spread on a baking tray.

Step 3

In the same bowl, add the chopped beetroot and toss in balsamic vinegar and two tablespoons of olive oil. Season with salt and pepper. Spread on a separate baking tray. There will be some extra marinade, this can go in the tray too.

Step 4

Nestle the whole garlic head, skin on, in with the beetroot, and spoon over some of the olive oil balsamic mixture.

Step 5

Place both trays in the oven. The fennel will take about 20 minutes, and the beetroot about 30-35 minutes. The fennel should be starting to caramelise with some visible brown edges, and the beetroot should be easily pierced with a knife.

Step 6

To prepare the dip, place cannellini beans, juice of one lemon and 60ml of water in a food processor or high powered blender. When the garlic is out of the oven, pop out the roasted garlic cloves into the blender and start to blend until a smooth mixture forms.

Step 7

While the blender is running, stream in olive oil in a thin stream. Season dip with salt and pepper.

Step 8

To serve, spread the dip in a flat bowl and top with the roasted beetroot and fennel, including all the juices of the beetroot (don’t skip this step, it adds to the flavour).

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