Beetroot, horseradish and crème fraîche dip

Beetroot, horseradish and crème fraîche dip

  • serves 6
  • A little effort

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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Ingredients

  • cooked beetroot 250g, roughly chopped (look for vac-packed rather than pickled in vinegar)
  • hot horseradish sauce 2 tbsp
  • crème fraîche 100ml

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.

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