three dips

1. To make beetroot, horseradish & dill dip: cook beetroot in a saucepan of salted boiling water for 1 hour or until tender. Set aside in cooking liquid for 30 minutes to cool. Drain, reserving 2 tbs of cooking liquid. Wearing rubber gloves to avoid staining your hands, peel beetroot and coarsely chop. Place the beetroot, breadcrumbs, oil, garlic, dill, horseradish and reserved cooking liquid in the jug of a blender and blend until smooth. Taste and season with salt and pepper.

2. Meanwhile: to make carrot, orange & cumin dip: place carrot in a steamer over a saucepan of simmering water. Steam, covered, for 15-20 minutes or until tender. Remove from heat. Heat the oil in a frying pan over medium heat. Add the onion, garlic and cumin and cook, stirring, for 5 minutes or until onion softens. Place carrot, onion mixture and orange juice in the jug of a blender and blend until smooth. Season with salt and pepper. Set aside for 15 minutes to cool.

3. To make the broad bean & parmesan dip: cook the broad beans in a saucepan of salted boiling water for 3 minutes or until tender. Drain well. Place the broad beans, oil, garlic and lemon juice in the jug of a blender and blend until smooth. Taste and season with salt and pepper. Transfer to a bowl. Add parmesan and stir to combine. Set aside for 15 minutes to cool. Transfer dips to serving bowls and serve with bread.