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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Silvena Rowe's book Feasts, she recommends serving this on blinis or as an accompaniment to a roast duck or pork. Ingredients:
4 medium beetroots, washed and trimmed |
5 dates, stoned and chopped |
2 tablespoons cognac |
4 garlic cloves, chopped |
2 tablespoons lemon juice |
50 g walnuts, chopped |
2 tablespoons sour cream |
2 tablespoons fresh chives, chopped |
Directions:
1. Preheat oven to 200c/400f.
2. wrap beetroots in foil and bake for 1 hour.
3. put dates in a heat proof bowl, in a small saucepan heat the cognac, pour over the dates and leave to soak for 30 minutes.
4. when the beets are cooked and cooled, peel and chop coarsely.
5. place in a food processor with the dates, cognac and garlic. process until coarsely pureed.
6. transfer to a mixing bowl and add lemon juice, walnuts and sour cream. Mix well.
7. season with salt and pepper and sprinkle chopped chives on top.
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