Roasted Beetroot, Walnut and Horseradish Spread

Preheat oven to 180°C.

Place whole beetroot in a small ovenproof dish with an inch of water and cover in foil. Bake for 60 minutes or until tender. Set aside to cool slightly.

Peel and roughly chop the beetroot. Place in a food processor with the remaining ingredients, except the chopped dill. Blend until a rough puree or until smooth if you prefer.

Stir through the dill. 

To serve: Garnish with the extra dill, a drizzle of olive oil and chopped nuts. Store in the fridge for up to 3 days.

Crunchy Seed Crackers: Preheat oven to 180°C.

Place all the ingredients in a food processor. Blitz until a fine crumb. The mixture should be slightly sticky.  Gather the dough into a ball and place between two sheets of baking paper. Press with your hands until roughly flattened and then use a rolling pin to roll out until ½ cm thick. Remove the top layer of paper and tidy the edges using damp hands.

Use a knife to score the dough into square or rectangle crackers.

Bake until lightly golden. The outer crackers will cook first. These may be gently removed and left on a rack to cool, allowing the inner crackers to cook longer. 

Total cooking time will be about 15-25 minutes. 

Once cool, use your hands to break crackers along the score lines. Store in an airtight container for up to four days. They also freeze well. Makes approximately 30 crackers