The Gardener Magazine

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	We know South Africans love their gardens! This magazine inspires the home enthusiast with practical ideas for maintaining and enhancing their gardens, patios and backyards. New plants and products are mentioned first in The Gardener and there is also a special focus on indigenous gardening in South Africa.

March 2010
Recipe
Beetroot dip

The bright pink colour of this dip makes it a summer favourite to serve to guests with some crackers

Ingredients
500g beetroot
50 g unsalted cashew nuts
2 tablespoons canola oil
1 tablespoon vinegar or lemon juice
2 tablespoons finely grated Parmesan cheese
1 tablespoon grated fresh horseradish or bottled if you can’t find the fresh ones
Pinch salt
½ teaspoon ground cumin

Wrap beetroot in tinfoil and bake in a 180° C oven until tender. This can take up to 2 hours depending on the size and freshness of the beetroot. Check after an hour and adjust the time. Once cooled peel the beetroot and put the flesh into a food processor. Add all the other ingredients and blitz for a minute or so. The texture is more chunky than smooth. Check the seasoning and serve with crackers.