Although I love beetroot dip I don’t trust those supermarket-bought ones because they’re so sweet. The answer? Make your own. It’s so simple.
|250g||lean lamb mince|
|1||onion, finely chopped|
|1/2 teaspoon||dried oregano|
|1 teaspoon||chopped mint leaves|
|1 teaspoon||chopped flat-leaf parsley leaves|
|1||egg, lightly beaten|
|sea salt and freshly ground pepper|
|1/2 tablespoon||extra-virgin olive oil|
|handful||small black olives|
|1 teaspoon||toasted black sesame seeds|
|3||beetroots, heads and tails trimmed|
|1 whole head||garlic, halved crosswise|
|1 tablespoon||extra-virgin olive oil|
|1/2 cup||greek yoghurt|
|salt and freshly ground pepper|
1. To prepare the meatballs, combine all the ingredients in a bowl, except for the oil, oregano, olives and sesame seeds, and mix well. Divide into golf ball–sized portions and arrange on a tray. Cover with clingfilm and refrigerate until ready to cook.
2. To make the beetroot tzatziki, first preheat the oven to 200ºC and line an oven tray with baking paper. Arrange the beetroots and garlic on the oven tray and drizzle with the olive oil. Roast for around 40 minutes or until tender.
3. When cool enough to handle, rub off and discard the skins from the beetroot (wear ‘sandwich’ gloves so your hands don’t stain) and chop them roughly. Squeeze the garlic out of its skin and combine with the chopped beetroot in a food processor.
4. Add the yoghurt and lemon juice and season with salt and pepper. Whiz to a smooth purée.
5. When ready to cook the meatballs, arrange them on an oven tray lined with baking paper and drizzle with the oil. Bake for 20–25 minutes in a 180ºC oven until cooked through.
6. Arrange the meatballs on a warmed platter and scatter on the oregano, olives and black sesame seeds. Serve with a bowl of beetroot tzatziki.
From Fabulous Food, Minus the Boombah by Jane Kennedy.