Creamy Beetroot and Sour Cream Dip

Step 1: Preheat the oven to 200°C

Step 2: Wrap beetroots in a large piece of foil and place on a baking tray and roast for 1 hour 30 minutes or until completely tender (test by piercing with the tip of a small sharp knife).

Step 3: Meanwhile, heat 1/4 cup (60 ml) oil in a frypan over medium-low heat and add garlic and shallot and cook, stirring regularly, for 6-8 minutes until very soft and fragrant but not coloured and then remove from the heat and cool to room temperature.

Step 4: Remove beetroots from oven and cool to room temperature and wearing gloves, peel the beetroots and cut into large pieces and place beetroot in a food processor and whiz until finely chopped, then add garlic and shallot to the food processor, followed by mustard and vinegar and then add remaining 1/4 cup (60 ml) oil and caraway and whiz until combined.

Step 5: Fold through half of the sour cream and season to taste.

Step 6: Spread into a serving dish and ripple through remaining 50 grams sour cream and top with dill and pecorino and s6erve with crackers and grissini.