Why not try our seasonal twist on a Mediterranean classic, perfect with bread or crackers as a starter or snack. Serves 3-4 Ingredients 2 medium beetroots, roasted, peeled, and chopped 100g black olives, pitted 56.25ml olive oil 1 tablespoon lemon juice 60g loosely packed basil leaves Salt and pepper Method 1. Wash the beetroots but don’t peel them. Put them on a baking sheet and roast at 190°c for about 45 minutes or until you can easily pierce them with a fork. 2. Remove from the oven and let them cool slightly. 3. Peel the skins away with your fingers or using a small knife. 4. Roughly chop about 90g – 170g of the beetroots. Save the remainder for other recipes. 5. Put all the ingredients into a food processor and process well. Start without any salt because the salt from the olives might be adequate. If you are using a mini-prep machine like the one pictured below, you’ll need to work in batches. Taste and adjust the flavors, adding more salt or lemon if necessary.