Beetroot, horseradish and crème fraîche dip
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 250g cooked beetroot, roughly chopped (look for vac-packed rather than pickled in vinegar)
- 2 tbsp hot horseradish sauce
- 100ml crème fraîche
Method
- 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.
