Beetroot, horseradish and crème fraîche dip
Serves 6
Easy
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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
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- 250g cooked beetrootroughly chopped (look for vac-packed rather than pickled in vinegar)
- 2 tbsp hot horseradish sauce
- 100ml crème fraîche
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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.
