Beetroot, horseradish and crème fraîche dip
- olivemagazine
Published: March 25, 2015 at 4:07 PM
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Serves 6
Easy
Total time: 5 mins
0 reviews
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This vibrant red party dip really packs a punch from earthy beets and fiery horseradish. You can put this together in a flash, all it needs is a quick whizz in a food processor
Vegetarian
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Ingredients
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250g cooked beetroot
roughly chopped (look for vac-packed rather than pickled in vinegar)
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2 tbsp hot horseradish sauce
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100ml crème fraîche
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Method
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step 1
Put all the ingredients in a food processor, pulse until blended and season well. Spoon into a bowl and serve with breadsticks or pitta bread.
Authors
olivemagazine
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