Vinegar Salt Roast Beetroot Wedges with Whipped White Bean Dip

Difficulty: Easy | Prep: 15 min | Cook: 40 min | Total: 55 min | Serves: 4 | Dietary: Gluten-Free, Vegan

Beetroot gets a bad rap from the tinned slices of the 90s, but roast it hot and the edges go sticky and sweet. Chooki's Vinegar Chicken Salt cuts straight through that sweetness with a sharp, salty tang, and a bowl of whipped white beans on the side makes it a proper spring grazing plate.

Step 1: Roast the Beetroot

Heat the oven to 210°C (190°C fan) and line a tray with baking paper. Toss the beetroot wedges with the olive oil and spread them out cut side down with a bit of space between each one. Roast for 30 minutes, until the edges start to char and a knife slides in easily.

Step 2: Glaze and Season

Drizzle the maple syrup over the wedges, toss, and roast for another 10 minutes until sticky. Sprinkle the Chooki's Vinegar Chicken Salt over them straight out of the oven. The heat and the glaze help the salt grab on instead of bouncing off.

Step 3: Whip the Dip

While the beetroot roasts, blitz the cannellini beans, garlic, lemon juice and extra virgin olive oil in a food processor for a good 2 minutes, scraping down the sides once. Add a splash of cold water if it is too thick. You want it silky, not grainy.

Step 4: Plate It Up

Swoosh the dip into a shallow bowl, drizzle with a little more oil and scatter over the pepitas. Pile the warm beetroot next to it, hit the lot with a final pinch of Vinegar Chicken Salt and get dipping.

Tip: Wear gloves or rub your hands with a bit of oil before cutting the beetroot, and use baking paper on the tray. Beetroot stains everything it touches, including your chopping board.