![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawVGNHPrJq9-Qp5lV5-BdIozf81oq8WGUbvpBvycQYk3ulZ0yaauwoxu9atNKfjMAQLT23hl1qa6oC19Z8NbXS5B-gAZ5yCk1z6EjsgAlkLjAFssJUan-HYefa3C4faAvQbe0fCZtP1U/s280/Beetroot4.jpg)
A light dressing perfect for roast veggies or a lucious garden salad.
Ingredients: 2 bulb garlic, roasted for 25 mins in a hot oven; 100 ml olive oil; 1 tsp Dijon Mustard; Juice of 1 lemon; Drizzle of honey; 1 tblsp hot water
Method: Remove garlic from the oven. Allow to cool and cut off base with a sharp knife. Flesh can then be removed by squashing the garlic with a knife from the top. Place flesh in a food processor with ½ tsp of salt, honey and mustard. Blend until smooth. Slowly add olive oil with motor running, until thick. Remove to a small bowl and stir in hot water, lemon juice and pepper to taste.
Meagan, this dressing looks fantastic!
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