#CookforUkraine: a beetroot & walnut dip with prunes

Enjoy it warm or cold with a slice of toasted rye bread and copious amounts of fresh dill!

Serves 6

For the pate

3 tbsp vegetable oil 

1 onion, finely sliced 

4 medium beetroots, peeled and grated 

2 cloves of garlic, finely chopped

1 tsp of balsamic vinegar 

1 tsp of mild honey 

A large pinch of chilli flakes 

Sea salt flakes to taste 

For the topping 

A large handful of walnuts 

6 soft prunes 

A small bunch of dill, stalks removed 

Heat up 1 tbsp of oil in a medium frying pan with a lid on medium heat. Add the onions with some salt and let them soften for 8-10 minutes. Next add the grated beetroot and half the garlic, season with more salt to taste, add a tbsp of oil, and cook, stirring occasionally, for 10 minutes. Add a splash of water, cover with a lid, and let it simmer on low heat for 20 minutes. While the beetroot is simmering make the garlic-walnut-prune topping. In a separate frying pan, warm up the remaining oil on a low heat. Add the garlic and let it cook, infusing the oil for 1 minute, stirring regularly to prevent burning. Add the walnuts and the prunes, and cook for another minute coating generously in the garlic oil. Remove from heat and sprinkle with some sea salt flakes.  

Taste the beetroot which should be tender by now. Add the vinegar, honey and chilli and give it a good stir. Blend with a stick blender or in a food processor to turn into a puree.
To serve, sprinkle with the walnut-prune topping and decorate with fresh dill.