Vickys Beetroot Dip, Gluten, Dairy, Egg & Soy-Free

1. 1

   Wash the beet and cut the stalk down to around an inch long keeping the root and skin on also.

2. 2

   Bring a pan of water to the boil then add the beet and simmer for 35 - 40 minutes until tender.

3. 3

   Let cool then cut off the stalk and root & peel off the skin

4. 4

   Chop the beet roughly and add it to a blender with the rest of the ingredients.

5. 5

   Pulse so mostly smooth and add salt to taste

6. 6

   Cover and chill for an hour before serving to allow the flavours to combine

7. 7

   Serve with breadsticks, crackers etc or as a sandwich condiment

* Per serving · 4 servings · Values may vary.

No additional tips available.