經(jīng)典西式蘸料：Homemade Beetroot Dip自制甜菜根蘸醬
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Ingredients材料
4 beetroots
1 small head of garlic
2 teaspoons of olive oil
180 g of Feta cheese
200 g of walnuts or almonds
4個甜菜
1個小的大蒜
兩勺橄欖油
180克的羊乳酪
200克的核桃或杏仁
Method制作方法
1. Preheat the oven to 180oC.
2. Remove the leaves and roots from the beetroot, and chop the top off the garlic. Place both on a baking tray, drizzle with olive oil and roast for 35-45 minutes or until soft. In the last 10 minutes, add the nuts to the tray.
3. Remove everything from the oven and leave to cool. Once cooled, peel the beetroot – the skin should come off quite easily. (You may want to wear kitchen gloves for this part, to prevent your hands from turning pink!)
4. Chop the beetroot and put the pieces into a blender or food processor.
5. Remove the skin and stalk and squeeze the roasted garlic, adding it to the blender, along with the cheese, toasted nuts and oil. Blitz everything until the mixture is well combined then season with salt and pepper. (It's up to you how smooth you want your dip to be – the more you blitz, the smoother it gets!)
6. Spoon the dip into a bowl and serve with crackers, vegetables or fresh bread.
1。預熱烤箱至180oC。
2。去除甜菜的根和葉和大蒜,放入烤盤上,澆上橄欖油和烤35 - 45分鐘或直到柔軟。在最后10分鐘,將堅果添加到烤盤里。
3。從烤箱取出,冷卻。一旦冷卻,甜菜皮——應該很容易去皮。(請帶上廚房手套,防止你的手變成粉紅色!)
4。把烤好的甜菜和堅果，放進攪拌機粉碎。
5。將烤大蒜搗碎,將它添加到攪拌機和奶酪,烤堅果和橄欖油。快速粉碎,直到混合物充分混合至細膩，然后用鹽和胡椒調(diào)味。
6。吃時,配以餅干、蔬菜或新鮮的面包。
