White bean purée is a simple dip to make and a versatile vessel for a range of dishes. You can serve it as a dip with carrot sticks or chips, or even as a spread across bread or crackers. In this recipe, we’re using it as the base to a more substantial meal — the nutty flavour and hearty texture is the perfect base for sweet roasted baby heirloom beetroot.
Ingredients
Method
1.Preheat oven to 180°C fan-forced. For dressing, combine oil, vinegar and sugar in a small bowl, season and set aside.
2.Place beetroot and thyme in the middle of a piece of foil, drizzle with 2 tbsp dressing and 1 tbsp water, then encase beetroot in foil. Place on an oven tray and roast until cooked (40 minutes). Stand covered for 10 minutes; peel and discard skin, halve larger beetroot, then add to a large bowl with remaining dressing. Season and toss to coat.
3.Meanwhile, for bean purée, blend beans, pecorino, lemon zest and juice and 60ml water in a blender until very smooth; season to taste.
4.To serve, spread bean purée over a large platter, top with beetroot, burrata, grapefruit, watercress, mint and almonds with lavosh on the side.
Make the most of the longer days and enjoy this alfresco with a perfectly chilled glass of Côtes de Provence rosé.
Notes
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