Roast Beetroot & White Bean Dip – Sabato
With the earthy flavour of roast beetroot and creamy white beans blitzed together with sharp Forvm Cabernet Sauvignon vinegar, serve this fabulous dip with Sardinian charcoal parchment crackers as a...
Ingredients
- 2 small beetroot, scrubbed
- Extra virgin olive oil (EVO)
- 1 clove garlic, crushed
- 1½ cups El Navarrico large white beans, rinsed and drained
- 2 tsp Capirete 20-Year Sherry Vinegar
- Salt
- and freshly ground black pepper
- 2 Tbsp toasted Pinoli pine nuts, to serve
- 1 Tbsp flat leaf parsley leaves, to serve
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