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Beetroot Dip

Posted by Susie Taylor on

beetroot dip

Chop 3 or 4 beetroot (vacuum packed are fine) in half and drizzle with olive oil and rock salt – oven roast at 180C for about 20 mins  – when soft whizz in a blender until smooth – it is the most beautiful colour and also has a delicious sweetness.  Add a dash of Fino dark balsamic if you want to make them extra special.


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