Beetroot, goats cheese and mint dip

As an Australian, my first real experience with beetroot was a glorious, sloppy slice on a burger. This mysteriously horrifies people who are not Australian, but they should not knock it until they’ve tried it. Sam, my Munching Matilda partner, has even shared her own Aussie burger recipe, so you can try beetroot on a burger in the comfort of your own home (because, sadly, it’s nigh-on impossible to find a burger with beetroot in the UK).

As well as being a magnificent addition to any burger, I have been getting into beetroot cookery in a big way in recent times. Behold! It’s my blend-and-bake beetroot chocolate cake! Look out, world! It’s my perky pink beetroot pasta! And in solidarity with Ukraine, here’s shpundra – a hearty pork and beetroot stew.

As well as the Aussie classic French onion dip, I have made a beetroot, goats cheese and mint dip for my friend Sangeeta’s 50th birthday party tonight, along with a tomato and red pepper chutney, tzatziki and hummus, Like my dear friend Claire’s late, great mum, Julie, I am never knowingly undercatered… “What would Julie do?” is a good question to ask oneself in many life situations and in this case, I have gone on a dip-and-chutney-making rampage that would make her proud.

This dip is best made in a blender, although can work with an electric beater. If you don’t have these appliances, I’d suggest using a potato masher for the beetroot and goats cheese and then vigorously combining all the ingredients with a fork or whisk. It won’t be quite as smooth, but that doesn’t matter as this works well (indeed, some would say better…) with a bit of chunkiness.