Beet­root dip Serves 4–6

BEET­ROOT BLITZED INTO A WON­DER­FULLY CREAMY DIP

The Simple Things - - LIVING | GATHERING -

250g cooked beet­root 1 clove gar­lic 2 tbsp lemon juice 1 tbsp balsamic vine­gar 20ml olive oil, plus ex­tra to gar­nish (op­tional) 3 tbsp crème fraîche 2 tbsp finely chopped dill, plus ex­tra to gar­nish Rye crack­ers, to serve Add all the in­gre­di­ents to a blender, ex­cept the crème fraîche and dill. Blitz un­til smooth, then trans­fer to a bowl, stir in the crème fraîche and dill. To serve, add a driz­zle of olive oil and dill, and serve with rye crack­ers.

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