Ingredients

The following ingredients have 10 Servings
  • 4 medium beetroot
  • 400ml extra virgin olive oil
  • 4 cloves garlic
  • 8 sprigs of thyme
  • ¾ cup whole almonds, roasted
  • 60g shanklish cheese
  • 2 tbsp cumin seed, toasted and ground
  • ¼ cup oregano leaves
  • 3 sprigs mint
  • 3 tbsp sherry vinegar
  • Salt and pepper
  • 4 walnuts, roughly chopped
  • Extra shanklish to crumble over the plate
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Instruction

  • <p>Preheat the oven to 170C.</p> <p>Cut&nbsp;four squares of foil big enough&nbsp;to wrap each beetroot. Place the beetroot in the middle of each piece, add a garlic clove and a little&nbsp;thyme.</p> <p>Drizzle with olive oil, sprinkle with salt, wrap tightly then place on a tray and bake for about 1½ hours or until you can easily push a knife into the beetroot.</p> <p>Cool slightly so you can peel the beetroot then&nbsp;place in a food processor with the baked garlic, the remaining oil and other ingredients.&nbsp;</p> <p>Puree until smooth (but don't worry if the beetroot still has a little texture), season with salt and pepper.</p> <p>Spoon onto a serving plate and sprinkle with some of the shanklish and chopped walnuts.&nbsp;</p> <p>&nbsp;</p>