Beetroot & Horseradish Dip

By Lee on 10/02/2020 in

A colourful, tangy dip, perfect with lovely homemade bread and vegetable sticks!

Ingredients

Instructions

Boil the beets, skins on, until tender. Approximately 45 minutes.
Drain and leave to cool. Once cool enough to handle, rub off the skins. Roughly chop a put into a blender or processor.
Put the oil and cumin into a frying pan and gently “cook” the spice. Add this and all the other ingredients to the blender and blend until smooth.
Season with salt and pepper.
Chill and serve with potato wedges or crusty bread.

INFORMATION

Servings

4-6people