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  • The Australian Women's Weekly

    Smart starters

    Mar 24, 2021 2 minutes
    PHOTOGRAPHY by CON POULOS • STYLING by MICHELE CRANSTON

    Beetroot and red onion dip

    SERVES 8 PREP AND COOK TIME 1 HOUR (+ COOLING TIME)

    4 medium beetroot (600g), trimmed
    1 medium (70g) bulb garlic
    1 large red onion (200g), cut into thick wedges
    1 tablespoon fresh thyme leaves
    1 tablespoon extra virgin olive oil
    2 tablespoons horseradish cream
    ½ cup (50g) walnuts, toasted
    3 teaspoons red

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